Happy Labor Day everyone!
While I do enjoy decorating sugar cookies, sometimes the hubs and I crave a chewy sugar cookie. I wanted to make these for the hubs and his family for Labor Day and thanks to a recommendation from Bridget of The Way the Cookie Crumbles, I think this will be our go-to recipe for sugar cookies!
This was originally a recipe for Snickerdoodles, but all I needed to do was omit the cinnamon (another tip from Bridget) and we were set. I was a little skeptical about no vanilla extract, but I trusted the recipe and it still had a really good flavor.
adapted from The Way the Cookie Crumbles (via Betty Crocker’s Big Red Cookbook)
- 2¾ cups (13.75 ounces) unbleached flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoons salt
- 1½ cups granulated sugar minus 1 tablespoon (10.35 ounces total)
- 1 tablespoon light brown sugar
- 16 tablespoons (2 sticks) unsalted butter, softened
- 2 large eggs
- ¼ cup (1.75 ounces) granulated sugar (for rolling)
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk the flour, salt, cream of tartar and baking soda in a medium bowl; set aside.
- Beat butter and sugars (except the ¼ cup granulated sugar for rolling) until creamy; add eggs and beat until combined. Add flour mixture and mix until just combined.
- Mix ¼ cup sugar and the cinnamon in a shallow bowl. Using a small cookie scoop, scoop out cookies and roll into a ball; roll ball in sugar. Repeat with remaining dough, placing balls 2 inches apart on ungreased baking sheet.
- Bake until cookies are just set and turning golden brown at edges, 10-12 minutes. Cool cookies on baking sheet for 2 minutes; then, using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature.
After baking 2 dozen of the cookies, I decided to stop baking and freeze the rest for another day. Yet another reason I love my FoodSaver. So easy to just bag and freeze!