Chewy Sugar Cookies
User Reviews
0
0 reviews
Unrated
Chewy Sugar Cookies
Report
This soft and chewy sugar cookie recipe requires no chilling and can be made gluten-free.
Share:
Ingredients
For the Cookies:
- 2 ¾ cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter - about 2 sticks
- 1 ¼ cups sugar
- ¼ cup cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 large egg
For the Raspberry Cream Cheese Frosting:
- ½ cup butter at room temperature
- 6 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1- pint raspberries
Instructions
To make the cookies:
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or hand mixer and large bowl, cream the butter, sugar, and cream cheese for cream on medium speed for 5 minutes or until light and fluffy.
- Add the egg and extracts. Using a spatula, scrape the sides of the bowl to incorporate the film of butter and sugar that has collected on the sides. Beat on medium speed until the egg is fully incorporated.
- Add the flour to the butter-sugar mixture. Mix on medium speed until a thick, smooth dough is formed. *Make sure to stop and scrape the flour from the sides of the bowl as needed
- Using a cookie scoop or tablespoon, scoop 1 tablespoon of dough and roll into a ball.
- Place the dough onto the lined baking sheet.
- Using the bottom of a jar or glass, flatten the ball of dough to ¼-inch thickness. *Lightly coat the jar or glass with cooking spray to prevent the dough from sticking.
- Place the baking sheet in the oven and bake for 8 to 9 minutes, or until the cookie edges are light gold.
- Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes before transferring to the cooling rack.
- Once cooled frost the cookies using the recipe below.
To make the frosting:
- In a medium bowl of a stand mixer, cream butter, cream cheese, and vanilla.
- Reducing mixer speed, slowly add in the raspberries, powdered sugar, and milk. Mix until the raspberries are completely incorporated and the frosting is smooth and pink.
- If frosting seems too thick, add an additional teaspoon of milk until frosting reaches desired consistency.
- Frost cookies once they have cooled completely.
- Refrigerate any remaining frosting in an airtight container for up to a week.
Nutrition Information
Show Details
Serving
1 cookie (frosted)
Calories
191kcal
(10%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
95mg
(4%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
284IU
(6%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies (3 dozen)
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1 cookie (frosted) | |
| Calories | 191kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 95mg | 4% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
