SOFT AND CHEWY SUGAR COOKIES
Makes 2 dozen cookies. Published November 1, 2002.
WHY THIS RECIPE WORK S:
(less)While developing a sugar cookie recipe for chewy cookies with big vanilla flavor, we determined a few things: Using just
one whole egg gave us the chew we wanted, a healthy dose of vanilla delivered good flavor, and light brown sugar added a
h...(more)
The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent.
Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in
slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering
the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a
smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an
airtight container for up to 5 days.
INGREDIENTS

2cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal

1/2teaspoon baking powder

1/4teaspoon table salt

16tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)

1cup granulated sugar (7 ounces)

1/2cup granulated sugar (3 1/2 ounces), for rolling dough

1tablespoon light brown sugar

1 large egg

1 1/2teaspoons vanilla extract
INSTRUCTIONS
1.
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with
parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2.
2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar
at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg
and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just
combined, about 30 seconds, scraping down bowl as needed.
3.
3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off
excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon
dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with
remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you
should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in
remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
4.
4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes,
reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on
baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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