Chewy Sugar Cookies for an impatient toddler
These cookies are NO CHILL, YO! I began my search for the perfect sugar cookies that required no chilling when my son Jack would just not stand for me putting the dough in the fridge or freezer for 30 min to an hour before we got to use his favorite cookie cutters. This bothered the perfectionist in me, and it also made the Paul Hollywood voice in my head very angry. haha jk but yes..and I thought I would never find a sugar cookie recipe that required zero chilling and actually tasted good. Some doughs turned out “ok” but were super hard and dry to work with. This dough is a dream! It’s a tad bit delicate to roll out but I personally would rather work with a “wetter” dough than a dry one when it comes to cut-out cookies.
These cookies are chewy and soft in the middle, crisp on the edges, and taste delicious.
Adapted from: Liveloveandsugar.com
Servings: 30-32 cookies
Ingredients:
2 3/4 cups (358g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup unsalted butter, room temperature
1 cup + 2 tbl (233g) granulated sugar
2 tbl (28g) light brown sugar
1 egg
2 tsp vanilla extract
ok so..
Preheat your oven to 350F and line two baking sheets with parchment or silpats.
In a medium sized bowl whisk together the flour, baking powder, baking soda and salt and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until the color changes to a light cream color and it looks fluffy (about 4 min).
Add the egg and beat until fully incorporated. Scrape down the sides of the bowl and then add the vanilla and beat until fully incorporated. Scrape down the sides and paddle again before adding the dry ingredients.
Add all the dry ingredients at once and pulse slowly until some of the flour has incorporated (so you don’t get a face full of flour) and then beat at low speed until incorporated.
Using a spatula, give the dough a few more turns to make sure there is no more visible flour at the bottom or sides of the bowl.
Scoop the cookie dough using a 1 1/2 tablespoon scoop, and then roll into a ball using the palms of your hand. OR-Roll out half the dough to 1/4 inch thick on a floured surface (using flour to help as needed) and use cookie cutters to cut out shapes. (The shapes won’t hold precise edges in the oven because the dough isn’t chilled, but they still look like the shapes)
If rolling cookies into a ball-roll around in sanding sugar or granulated sugar. Place on a prepared cookie sheet about 2 inches apart.
For both types: Bake for 8-10 minutes, turning the sheet tray half way through cooking to ensure even cooking, until just starting to turn golden on the edges and soft in the middle. The cookies will look puffy but will fall as they cool. Let them cool for 5 minutes on the baking sheet before moving them to a baking rack to fully cool.
Store in an airtight container for up to 5 days.
