Soft and Chewy Sugar Cookies
These are the BEST soft and chewy sugar cookies. They are dense, doughy, and HUGE. It's like making bakery-style sugar cookies in your own kitchen.
INGREDIENTS
1 1/2 cups cake flour
1 1/2 cups all purpose flour
3/4 tsp salt
1 tsp baking soda
1 cup unsalted butter, melted
1 1/4 cups granulated sugar
1/4 cup packed light brown sugar
2 tsp vanilla extract
1 large egg + 1 egg yolk
Decorative sugar, for sprinkling on top
INSTRUCTIONS
In a small bowl, whisk together the dry ingredients (flours, salt, and baking soda) and set aside.
In another bowl, using a hand or stand mixer (paddle attachment), mix together the melted butter and sugars on medium speed until it completely comes together. Mix in the egg, egg yolk, and vanilla.
Mix in the dry ingredients in thirds until it all comes together. Careful not to over mix since we’re going for a more dense but tender cookie. Pop the bowl in the fridge for a couple minutes while you clear some space on your counter.
Line a plate or small cookie sheet with wax paper or parchment paper. You will not be baking on this sheet. Using a large ice cream scoop (about 1/4 cup) scoop out the dough and set them side by side on your tray. You want them to be nice and rounded, do not flatten. Place them in the fridge for at least 4 hours but preferably overnight. You want them to be almost rock hard when you put them in the oven.
next full instruction : butternutbakeryblog.com
INGREDIENTS
1 1/2 cups cake flour
1 1/2 cups all purpose flour
3/4 tsp salt
1 tsp baking soda
1 cup unsalted butter, melted
1 1/4 cups granulated sugar
1/4 cup packed light brown sugar
2 tsp vanilla extract
1 large egg + 1 egg yolk
Decorative sugar, for sprinkling on top
INSTRUCTIONS
In a small bowl, whisk together the dry ingredients (flours, salt, and baking soda) and set aside.
In another bowl, using a hand or stand mixer (paddle attachment), mix together the melted butter and sugars on medium speed until it completely comes together. Mix in the egg, egg yolk, and vanilla.
Mix in the dry ingredients in thirds until it all comes together. Careful not to over mix since we’re going for a more dense but tender cookie. Pop the bowl in the fridge for a couple minutes while you clear some space on your counter.
Line a plate or small cookie sheet with wax paper or parchment paper. You will not be baking on this sheet. Using a large ice cream scoop (about 1/4 cup) scoop out the dough and set them side by side on your tray. You want them to be nice and rounded, do not flatten. Place them in the fridge for at least 4 hours but preferably overnight. You want them to be almost rock hard when you put them in the oven.
next full instruction : butternutbakeryblog.com