“I love sugar cookies but I don't like the cakey kind and I don't like them too sweet either. LOL. I usually like them crispy but these are chewy but boy are they delicious. I got this recipe off of the internet. Please let me know if you like them.”
READY IN:
55mins
SERVES:
10
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together flour, baking powder, and salt in a bowl.
  2. In another bowl, cream softened butter with sugar until fluffy. Add one egg at a time and stir until incorporated. Stir in vanilla and almond extracts.
  3. Gradually add the flour mixture into the batter, stirring until well-mixed. Don't be afraid to stir it a lot. When everything is incorporated, the dough will be heavy and slightly sticky. Cover it up and put it in the fridge for 30 minutes to chill.
  4. Preheat oven to 350°F
  5. When the dough is done chilling, scoop out balls of dough about the diameter of a quarter, and place them on foil-lined baking sheets about 2 inches apart from one another.
  6. Grease the bottom of a flat glass and gently flatten the dough balls until they are small discs about 1/3 inch thick. This will help your cookies spread evenly instead of mounding in the middle.
  7. Bake for about 10 minutes, until the edges are just very slightly starting to become a golden-brown. Immediately remove from oven and let sit on the cookie sheet to finish baking for another 2 minutes.
  8. These stay chewy for a long time but they won't last long.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: