Chewy Sugar Cookies

There’s something timeless about a perfect sugar cookie that warms the heart and fills the home with a delightful aroma. These chewy sugar cookies are soft, tender, and golden around the edges, with a sweet, buttery flavor that melts in your mouth. Ideal for family gatherings, holiday festivities, or simply as an afternoon treat paired with a glass of milk, these cookies embrace comfort and nostalgia in every bite. By incorporating cornstarch, this recipe ensures your cookies achieve a wonderfully chewy texture that everyone will love. So gather your ingredients and let’s make some delicious memories together!

Ingredients

• 2 3/4 cups all-purpose flour: The base for your cookies, providing structure and essential proteins.
• 2 teaspoons cornstarch: Helps achieve that chewy texture, making your cookies softer.
• 1/2 teaspoon baking soda: This leavening agent helps your cookies rise and become light.
• 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
• 1 cup unsalted butter, softened: Adds richness and a creamy texture to your cookies.
• 1 1/3 cups white sugar: Provides sweetness and helps create a crispy exterior.
• 1/3 cup for rolling: Extra sugar for rolling the dough balls for an added crunch.
• 1 large egg: Binds the ingredients together and adds moisture.
• 1 large egg yolk: Enriches the cookies for a richer taste and chewier texture.
• 2 teaspoons vanilla extract: Adds warmth and depth of flavor to the cookies.
• 1/4 teaspoon almond extract (optional): Provides a subtle, nutty flavor that complements the vanilla.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well mixed.
3. In a large bowl, use an electric mixer to beat the softened butter and 1 1/4 cups of sugar until the mixture is light and fluffy.
4. Add the egg, egg yolk, vanilla extract, and almond extract (if using) to the butter mixture. Beat everything together until well blended.
5. With the mixer set to low speed, gradually add the flour mixture to the butter mixture in two parts, mixing until fully incorporated.
6. Pour the remaining 1/3 cup of sugar onto a plate. Form the dough into balls about 1 tablespoon in size. Roll each ball in the sugar, and place them 2 inches apart on the lined cookie sheets.
7. Bake the cookies one sheet at a time on the middle rack for 8 to 10 minutes, or until they look just set on top.
8. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: About 24 cookies
• Calories: Approximately 120 calories per cookie

Tips, Storage & Variations

• Tips: For a thicker cookie, chill your dough for 30 minutes before baking. Ensure your butter is at room temperature for easy mixing.
• Storage: Store cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing.
• Freezing: You can freeze uncooked cookie dough balls. Just roll in sugar and freeze on a baking sheet. Once frozen, transfer them to a zip-top bag for up to three months. Bake from frozen, adding a minute or two to the baking time.
• Variations: For a fun twist, try adding 1/2 cup of mini chocolate chips or sprinkles to the dough for a colorful touch.

FAQ

1. How do I know when my cookies are done?
   Look for cookies that are just set on top and slightly golden around the edges.

2. Can I use margarine instead of butter?
   While butter is recommended for flavor and texture, margarine can be used, but the cookies may be softer.

3. Why do I need to use cornstarch?
   Cornstarch helps create a chewy texture, making your cookies soft and tender.

4. What can I substitute for egg in this recipe?
   You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg for a vegan version.

5. Can I make these cookies gluten-free?
   Yes, you may use a gluten-free all-purpose flour blend instead of regular flour.

6. What should I do if my dough is too sticky?
   Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

People Also Ask

1. What makes sugar cookies chewy?
   Adding cornstarch and an extra egg yolk helps to create a chewy texture.

2. How do I prevent my cookies from spreading?
   Ensure your butter is softened but not melted, and chill the dough if necessary.

3. Can I add spices to my sugar cookies?
   Yes, you can add cinnamon or nutmeg to enhance the flavor.

4. How long should cookies cool after baking?
   Allow the cookies to cool on the baking sheet for at least 10 minutes.

5. Can I use brown sugar instead of white sugar?
   You can, but it will change the flavor and texture slightly, making them denser and moister.

6. Are these cookies suitable for decorating?
   Yes, they are great for decorating with frosting or sprinkles.

Conclusion

These chewy sugar cookies bring the joy of homemade treats to your kitchen, filling your space with a warm, inviting aroma. Whether you enjoy them fresh out of the oven or share them with loved ones, each bite is a delicious reminder of comforting moments. We hope you try this recipe and share your results! Happy baking!