These are the familiar cookies, with crispy edges and a slightly soft middle. Superfine sugar gives them their crunchiness. The small amount of baking powder ensures that they puff just a little without spreading too much and losing their shape.
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.
This is a soft and tender version of traditional roll-out sugar cookies — thanks to an extra egg. For a sparkly option, roll the dough in colored sanding sugar.
These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8 inch thick, and bake the cookies for about 8 minutes.
