Out of the blue my wife asked me if I had any sugar cookies. It was a strange request only because we’ve been sick with the flu and the last time we went grocery shopping we didn’t buy any sugar cookies. She actually asked for a specific sugar cookie–the chewy kind.
Thus began my search for a sugar cookie recipe. Most of the sugar cookie recipes out of there are the rolled kind or require at least 2 hours of refrigeration. I’m one for instant gratification.
I finally came across a sugar cookie that didn’t require 2 hours of refrigeration.
Chewy Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons buttermilk
- Sprinkles or colored sugar, for decorating
- Preheat oven to 375 degrees F.
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
- Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
I didn’t have enough butter so I used 1/2 cup shortening and for the picture I didn’t sprinkle raw sugar on top.