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Chewy Sugar Cookies

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Yields about 2 dozen cookies

  • by Nicole Rees from Fine Cooking
    Issue 109

  • 3/4 cup plus 2 Tbs. granulated sugar
  • 4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
  • 1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
  • 1/2 tsp. kosher salt
  • 1 large egg
  • 1 Tbs. light corn syrup
  • 1 tsp. vanilla extract
  • 2 drops almond extract (optional)
  • 9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • White or colored (coarse) sanding sugar for rolling (optional)

Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.

In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 3; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 17; Polyunsaturated Fat (g): 0; Sodium (mg): 70; Cholesterol (mg): 20; Fiber (g): 0;

I have made these a few times, and they are absolutely delicious!! I prefer the chewy version, and not the crispy crunchy one. They're really easy to make. These cookies are great. I will continue making them!

I did not like these! I made one change - I didn't have crisco - and maybe that made the difference, but I thought these were too sweet and not pretty enough to serve to guests. My husband loves cookies but I know these won't tempt him...

I made these for a fundraiser and they are amazing! They melt in your mouth. I've been making these and the Crunchy Sugar Cookies (also here on Fine Cooking) and can't decide which I like better; both are fantastic! I reserved a small plate for my husband and kids and they are getting rave reviews. I told the 10 year old that they were going to be sold at a bake sale and he asked if he could buy them! =) I have to agree with him that these may be the best cookies I've ever made.

These were easy and good. I did not roll them in sugar before baking and they were plenty sweet, In fact next time I would probably use 3/4 c. sugar and not add the extra 2 tablespoons.

Yum Yum! These cookies are great. They flattened out nicely and were super chewy. I can't eat eggs so I substituted the one egg with ground flax (1TBsp ground flax and 3TBsp water) and added more almond (1tsp). I also used brown sugar instead of white and spelt flour. I skipped the vegetable shortening and just used all butter. The dough was too wet to roll so I just spooned it out onto the cookie sheet. Will definitely use this recipe again and next time will turn it into a chocolate chip cookie!

I also spied this and made them right away. I added a little more almond extract than the recipe called for and loved the end result. Simply delicious. These are a winner.

I have tried dozens of sugar cookie recipes over the years, none of which were up to par (according to my four little kids). They were tasteless, they were hard, they were flat, they were just wrong wrong wrong. When I spied this recipe tonight and told the kids about it, they begged me to make the cookies right away! So, at 9:00 pm on a school night I just finished baking the first batch. And we have a winner for sure! Soft, chewy, delicious. Absolutely perfect (and incredibly easy). My kids and I thank you!

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