A pastry chef perfects Chewy Sugar Cookies! They are soft and chewy inside but still delightfully crunchy outside!
It has long been an internal battle of the favorites between chewy sugar cookies or thick, chewy chocolate chip cookies. CCC’s often pull in the lead but sometimes only a sugar cookie will satisfy!
Many tests and a lot of sugar went into developing the perfectly sweet sugar cookie: not too cakey, not too flat with just the right level of sweetness.
I initially rolled these in extra sugar but I found that too be just a bit too far! Yes, there can be too much sugar!
For years at work I pushed myself to think of new fun spins on classic desserts or unique presentations or an unexpected twist, but recently I have taken a lot of joy in perfecting the simple childhood classics. No twists, no turns, just damn good dessert.
These sugar cookies were part of that ongoing journey as well as The Best Snickerdoodles.
Chewy Sugar cookies are fairly simple in their ingredients so the battle lines are really drawn around the ratio of sugar to butter to flour. It’s about as simple as it gets in pastry! Too much sugar and butter and they will be flat and have a tendency towards crispiness. Too much flour in relation to butter and sugar and they will be cakey and not sweet enough.
Pastry is a science my friends. Even something as seemingly simple as sugar cookies.
But honestly all you should care about is the fact that these cookies are chewy, sweet packages of happiness! And they are EASY to make! You probably have all the ingredients on hand (unless you are like my blogging friend Ms Kim who never seems to have baking powder!)
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Chewy Sugar Cookies
Description
A pastry chef perfects Chewy Sugar Cookies! They are soft and chewy inside but still delightfully crunchy outside!
Ingredients
- 325 g Sugar (1 ¼ c + 2T)
- 113 g Butter (softened, ½ cup)
- 1 ea Eggs
- 17 g Milk (1 T)
- ½ t Vanilla
- 250 g AP Flour (2 cups)
- ¼ t Baking powder
- ¼ t Kosher Salt
Instructions
- Preheat oven to 325°F convection
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Add egg and beat well.
- Add milk and vanilla and beat well.
- Whisk together flour, baking powder and salt. Reduce mixer to low and add dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next.
- Scoop with a large cookie scoop or roll in to balls about ¼ cup size. Chill dough before baking.
- Place on cookie sheet lined with parchment paper and bake in preheated oven 10-12 minutes until the edges are a nice golden brown, the centers have puffed and the surface looks matte not shiny.
Notes
Yield: 13, 45g cookies
Cool completely. Store in a sealed container at room temperature for up to 7 days. They will gradually lose their moisture.
