Chewy Sugar Cookies

My original intent was to make these sugar cookies and roll them in orange sugar to be festive for October, but I couldn't find any orange sugar in my baking cabinet. They still came out pretty though. They are similar to the chewy Pepperidge Farm cookies, but they aren't quite as thick. I try not to eat much sugar, but I've already had 4 of these. That's how good they are!

Chewy Sugar Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sugar for rolling cookies

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
  4. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
  5. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

7 Responses to "Chewy Sugar Cookies "

  1. Wow!!!! I made these tonight, exactly following your recipe. They are so pretty -- like "giving them on a cookie plate" pretty. And so so tasty. They are slight crisp on the outside and tender on the inside. Thank you for sharing this!!!!

  2. what is the yield for this recipe?

  3. What is the yield for this recipe?

  4. I ended up with about 4 dozen cookies. I use my "1 tablespoon" scoop for sizing, then roll them into a ball and then into the sugar. These are really my favorites!!!

  5. I made these and they seemed really sticky after I finished mixing them. When I baked them, I made them a huge cookie because, admittedly, I had given up on them. I put cinnamon-sugar on them and put them in the oven for all-in-all about 20 minutes. They turned into a sort of molten mess but after they cooled down, they were super good. I don't know what went wrong but alls well that ends well, right?

  6. so how do you make them so crackly? I have tried every trick in the book, or so I thought.