A chewy sugar cookie recipe perfected by a professional pastry chef! This recipe makes perfectly sweet sugar cookies with pantry ingredients. They are soft and chewy inside but still delightfully crunchy outside!
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.
Preheat oven to 325°F convection
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.
Video
Notes
Yield – 13, 45g cookiesVariations – Add up to ½ cup sprinkles to this recipe.Technique – The butter should be soft but cool to the touch for the chewiest cookies.Substitutions – Substitute your favorite alternative milk for the whole milk.Storage – These chewy sugar cookies will keep up to 10 days at room temperature or several months frozen. I prefer to store them frozen.