All sugar cookies should be chewy. Even if they’re crispy in texture, they should melt in your mouth. I inherited this belief from my mother, who spreads awareness of the evils of hard, store-made sugar cookies suffocated in cellophane (“they taste stale!”) to anyone eyeballing said cookies at bakeries and on grocery store check out lines. Consequently, I regard these cookies with the utmost disdain. They trick innocent people into believing that they are worthy of consumption, which they are not. Selfish cookies.
Though hard sugar cookies are, admittedly, easier to decorate than chewy sugar cookies, they aren’t nearly as enjoyable to eat. This is why I compromise by making chewy sugar cookies rolled in granulated sugar and holiday sprinkles; they’re delicious and festive.
Original Recipe: http://addapinch.com/cooking/chewy-sugar-cookies-recipe/
1 cup (2 sticks) butter, softened
1½ cups granulated sugar
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
¼ cup granulated sugar for rolling cookies
1/4 cup festive sprinkles
Preheat oven to 350 degrees. Line cookie sheets with parchment paper for an easy clean up.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Make sure to get all of the chunks out, or some cookies will be way too buttery. Add egg and mix until well-combined.
Stir in flour, baking powder, salt, and vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball. I usually eyeball this step, which is why I always end up with less, larger cookies than the recipe is supposed to make.
Add granulated sugar to a small bowl for rolling cookie dough in before baking. Add sprinkles to a separate small bowl. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Next, roll each ball in the sprinkles, pressing down slightly so that they stick. Each ball won’t be completely covered in sprinkles- that’s okay!
Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Place cookie sheets in the refrigerator for about 10 minutes before baking so that the cookies retain their round shape.
^The two cookies on the left were refrigerated prior to baking. The one on the right was not. I.e., refrigerate your cookies prior to baking.
Bake for 10 to 12 minutes or until very lightly browned.