Soft and Chewy Sugar Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
½ teaspoon baking powder
¼ teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1 cup granulated sugar (7 ounces)
½ cup granulated sugar (3 ½ ounces), for rolling dough
1 tablespoon light brown sugar
1 large egg
1 ½ teaspoons vanilla extract
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Directions: |
Directions:The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days. |
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Number Of
Servings: |
Number Of
Servings:2 Dozen cookies |
Personal
Notes: |
Personal
Notes: The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.
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