Chewy Sugar Cookies

Name: Chewy Sugar Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: about 30 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine salt; 1 1/2 cups sugar, plus more for rolling; 2 sticks (1 cup) unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 1 large egg

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This version of the sugar cookie has a slightly crispy edge and a super chewy center--thanks to increasing the sugar and baking at a higher temperature. Roll the cookies in colored sugar instead of granulated for a sparkly upgrade.

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Level: Easy

Total: 1 hr 35 min (includes cooling time)
Active: 25 min

Yield: about 30 cookies

Level: Easy

Total: 1 hr 35 min (includes cooling time)
Active: 25 min

Yield: about 30 cookies

Ingredients

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2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 cups sugar, plus more for rolling

2 sticks (1 cup) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 large egg

Directions

Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
Whisk together the flour, baking powder and salt in a small bowl.
Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)