But if you'd like to switch things up, don't be afraid to mix in some additional ingredients. Once you have all of the ingredients I listed above, you can get started on making your cookies. Why? Cornstarch will create a much more tender cookie as it softens the harsh proteins in flour, and encourages more chewiness as the it creates an interconnecting network of starch molecules to hold everything together. This one is probably the most unexpected of all the cookie ingredients, but I use cornstarch in all of my chewy cookie recipes. If you'd like, you can also use dark brown sugar, but your sugar cookies will also turn out a bit darker and take on a more pronounced molasses flavor. Mixing in a bit of light brown sugar makes the cookies moist and extra chewy (thanks to the molasses), and also gives the cookies a deeper flavor. Light brown sugar isn’t uncommon in cookie recipes, but most sugar cookies call for granulated sugar only. Airy dough = thick and cakey dough, whereas dough that incorporates less air stays dense and almost fudgy in consistency. However, using melted butter results in a much chewier cookie! The science behind it is basically that melted butter won't cream together with the sugar when mixed in the same way that room temperature butter will, so it incorporates far less air into your dough. Most cookie recipes call for creaming together room temperature butter with sugar, so using melted might seem like a strange choice at first. But there are also a few key ingredients that you might not have expected: Most of the ingredients in this sugar cookie recipe are ones that shouldn’t surprise you- flour, eggs, baking soda, baking powder, salt, and vanilla extract, for example. * I’ll link to those all-time most favorite chewy cookie recipes at the bottom of this post so you can check those out, too! SELECTING YOUR INGREDIENTS Instead, this recipe takes the hard work out of making sugar cookies but ups the ante with more flavor, better texture, and a sugar coat that glistens just as beautifully as any royal icing job I could manage. There's no need for precisely rolling out, shaping, cutting, or meticulously decorating. You know what makes them even better? Not only are they the Best Soft and Chewy Sugar Cookies ever, but they're also surprisingly easy to make. They're absolutely better than anything you could get from the store. They're better than the ones from your favorite bakery. I don’t take the business of baking lightly, so believe me when I say that this sugar cookie recipe was exhaustively, probably excessively tested, until I finally found a recipe that I truly feel comfortable calling the best. They're better than your grandma's. That thought has been the basis of some of my all-time most favorite (and most popular) cookie recipes of all time* and it still is today. I mean, if anything at all makes you feel like a kid again, it’s smelling the warm vanilla and brown sugar as you sink your teeth into a freshly baked, irresistibly buttery, almost-but-not-quite underbaked cookie. There are two types of people in this world: The kind who prefer their cookies to be soft and chewy, and those that are wrong.Īs much as I enjoy a thin, crispy cookie or a puffy, cakey cookie from time to time, nothing beats a chewy cookie that stays soft for days after baking- if any manage to last that long.
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