Every year we have a small, but joyful Christmas celebration party with friends. My hubs is adorable and likes themed or purposeful parties. Since last Christmas we have moved across the state, thus we were able to repeat last years cookie decorating theme without anyone knowing. Hehe, aren’t we sneaky.
But last years sugar cookies were atrocious. I couldn’t cut them with cookie cutters and they lacked any flavor. Searching the Internet I found this recipe for “soft and chewy” sugar cookies. And let me tell you they were fantastic.
Did we end up decorating the cookies? Nope, we were having so much fun playing games and laughing that we forgot all about it. Did we make dinosaur and ninja shaped cookies for a Christmas party? Absolutely.
- 2 cups (10 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 cup (7 oz) granulated sugar
- 1 large egg
- 1 and 1/2 teaspoon vanilla extract
What goes down:
- Whisk the flour, baking powder, and salt together in a medium sized bowl; set aside.
- Cream the butter, the 1 cup of granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at a low speed until combined.
- Shape the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put it in the refrigerator about 12 hours before you plan on baking.)
- Remove the dough and let sit at room temperature for 10-15 minutes.
- Flour the counter, the dough, and the rolling pin and roll the dough out to 1/4- inch thickness. Dip your cookie cutters in flour before cutting out your cookies. Place the cookies on a parchment-lines baking sheet.
- Preheat the oven to 375 degrees F. Refrigerate the cookies at least 15 minutes before baking.
- Bake for 8-9 minutes until the edges are just ready to turn the slightest bit brown. Rotate the pan halfway through baking. Cool on a wire rack and store in an airtight container.
Slightly Adapted: Browneyed Baker