Chewy Sugar Cookies
User Reviews
5
Chewy Sugar Cookies
Description
This Chewy Sugar Cookies recipe combines all-purpose flour, leavening agents, butter, white sugar, egg, vanilla extract, and buttermilk to create a soft, chewy texture. The dough is moistened just enough with buttermilk to keep it tender without being wet. Cookies are rolled into balls, with tops moistened prior to baking, then decorated with sprinkles or colored sugar for added texture and visual appeal.
Baked at 350°F for 8-10 minutes, the cookies come out lightly golden and remain chewy rather than crisp. The balance of vanilla and buttermilk enhances the flavor and softness.
The cookies are suitable for any occasion where a tender, sugary treat is desired, pairing well with tea or milk.
For buttermilk substitution, lemon juice or vinegar added to milk creates a similar effect.
Ingredients
- 2 3/4 /4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 /2 teaspoon baking powder
- 1 cup butter softened
- 1 1/2 /2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 buttermilk see notes for substitute, to 4 tablespoons
- Sprinkles or colored sugar, for decorating
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add just enough of the buttermilk to moisten the dough and make it soft, not wet. The dough will be soft. I only use about 2 tablespoons.
- Roll small tablespoons of dough into balls and place on the cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles if desired.
- Bake for 8 to 10 minutes or until barely golden. Let cookies cool on the baking sheet before transferring to a cooling rack.
Notes
- To substitute buttermilk, mix 3/4 teaspoon lemon juice or vinegar with 1/4 cup milk and let sit for 5 minutes before using.
- Moistening the cookie tops with buttermilk before baking helps create a slightly crisp but soft surface.
User Reviews
Overall Rating
5
You'll Also Love
