Super Chewy Sugar Cookies

The recipe Super Chewy Sugar Cookies can be made in about 10 minutes. One portion of this dish contains roughly 1g of protein, 8g of fat, and a total of 175 calories. This recipe serves 24 and costs 16 cents per serving. It can be enjoyed any time, but it is especially good for Christmas. If you have salt, egg, granulated sugar, and a few other ingredients on hand, you can make it. 183 people were impressed by this recipe. It works well as a very affordable dessert. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Daydreamer Desserts. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, you might also like recipes such as Super-Chewy Chocolate Chip Cookies, Cranberry Sugar Free Chewy Sugar Cookies with Pistachios, and Chewy M&M Sugar Cookies.

Servings: 24

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Sift the flour, baking powder, and salt together.Cream the butter and sugar in an electric mixer fitted with the paddle attachment until light and fluffy, approx 4 to 5 minutes. Add the egg and vanilla extract, blend until completely incorporated.Add the sifted dry ingredients and slowly mix until the dough has come together and formed a uniform mass.Scoop or roll tablespoon sized balls, roll them into the sanding and place on a cookie sheet spacing them about 2 inches apart over a baking sheet lined with parchment paper or a silicone mat. Flatten the cookies with a flat bottomed glass.Bake cookies for 12 to 15 minutes or until lightly golden brown around the edges. Allow cookies to cool in baking sheet for 2 minutes. Transfer to a wire rack until completely cooled.Store in an airtight container for up to 5 days.

 

Step by step:

1. Preheat oven to 350 degrees.Sift the flour, baking powder, and salt together.Cream the butter and sugar in an electric mixer fitted with the paddle attachment until light and fluffy, approx 4 to 5 minutes.

2. Add the egg and vanilla extract, blend until completely incorporated.

3. Add the sifted dry ingredients and slowly mix until the dough has come together and formed a uniform mass.Scoop or roll tablespoon sized balls, roll them into the sanding and place on a cookie sheet spacing them about 2 inches apart over a baking sheet lined with parchment paper or a silicone mat. Flatten the cookies with a flat bottomed glass.

4. Bake cookies for 12 to 15 minutes or until lightly golden brown around the edges. Allow cookies to cool in baking sheet for 2 minutes.

5. Transfer to a wire rack until completely cooled.Store in an airtight container for up to 5 days.

Nutrition Information:

covered percent of daily need