Okay what’s your favorite type of sugar cookie? My problem is I like them all, thin and crispy, thin and chewy, thick and soft….oh my… Don’t ask me how many sugar cookie experiments I have had in the kitchen. I don’t think I’ve met a sugar cookie I didn’t like…that is….as long as they have real butter and pure vanilla in them. How could you go wrong with those two key ingredients….I mean really! Okay, let me tell ya about this one. I wanted a cookie that was on the thinner side yet sort of chewy, not crispy like most thin cookies. So here ya go…these cookies are rolled out thin but puff up slightly while in the oven. The secret to making them chewy is to not, I repeat not to over bake them. Not only are these a great cut out cookie, but you also don’t have to refrigerate the dough. You need to make some now my friends! Your kids will thank you….your husband will thank you….your friends will thank you…..YOU will thank you!! Okay, come on, lets get started!
Okay, first you wanna mix your dry ingredients together real good with a fork or pastry blender and set aside.
Okay, now you’re gonna cream that beautiful real butter…not margarine, real butter!! In a large mixing bowl, beat it on medium speed until it’s light and fluffy.
Dump in the sugar….
and mix it real good for about a minute, until the sugar is incorporated into the butter.
Now add the pure vanilla and eggs, yes…..PURE vanilla….not that imitation stuff!
Mix the mixture on medium speed for a minute until everything is combined well.
Now add half of the flour and incorporate on low-speed, unless you wanna wear it, which I’ve done plenty of times.
Now add in 1 tablespoon of milk…and excuse the blurry picture from the amateur photographer…then add the other half of the flour and then the last 2 tablespoons of milk.
Now you’re ready to roll…. so go get your rolling pin.
Okay….now take about 1/3 of your dough and place it on a floured surface. I like to use wax paper, but that’s just me….less clean up, if you know what I mean. You can just flour a counter top if you like.
Now roll the dough out to about 1/8″ in thickness. This might seem pretty thin, but they thicken up some in the oven, and remember, they are supposed to be a thinner not thicker cookie…did that sound right…thinner not thicker…anyhow, you get it. Oh yes, I also lay a piece of wax paper on top of the dough before rolling it out. It works great and you don’t have to worry about flouring your rolling pin.
Now grab your favorite cookie cutters and start cutting….
Did I happen to mention that you can NEVER have enough cookie cutters!!!
Now place the cookies on an ungreased cookie sheet, leaving plenty of space between each cookie.
Sprinkle on a little bit of sugar….okay, a lot….okay however much you want….
Then more sugar….lol….no really, you can decorate them however you like at this point. I just thought they needed a bunch more sugar!
Now you’re gonna bake them for about 8 minutes or so…..Note: DO NOT OVER BAKE, I repeat, DO NOT OVER BAKE!!! That is unless you want hard rock cookies. The cookies should be set but still very light on top….
and just very lightly browned on the bottom. You might not think they are done, but trust me on this one….they are…so drop everything…and HURRY UP and get them out of that oven!!! Whew! Now let them cool on a wire rack, or get a glass of milk and eat them ever so quickly, before they have time to cool. YUM!
A vanilla, buttery, chewy cut out sugar cookie, that’s fast and easy!
- 2 sticks real butter, softened
- 2 cups granulated sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 4 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons milk, divided
- Preheat oven to 350 degrees.
- Mix the dry ingredients together in a large bowl with a fork or pastry blender.
- Place the butter in a large mixing bowl. Mix on medium speed with a mixer until it is very light and creamy. Add the sugar and mix until the sugar is incorporated in with the butter. Add the vanilla and eggs and mix until well combined.
- Add half of the flour to the wet mixture while mixing on low speed, just to combine. Add 1 tablespoon of the milk, the remaining flour and then the remaining milk, while mixing on low speed. Mix on medium speed for a few seconds to make sure everything is combined well.
- Place dough, one third at a time, on a floured surface. Roll dough out to about 1/8″ in thickness. Cut in desired shapes, and decorate as desired, and place on an ungreased cookie sheet about two inches apart.
- Bake for 8-9 minutes, just until cookies are set and barely browned on the bottom. Transfer to a wire rack to cool.
- Store in an airtight container. Cookies will stay fresh for up to one week and freeze well for up to one month.
- It is very important to not over bake these cookies. One extra minute will result in a hard cookie.