No bowls needed for this sugar cookie recipe! You’re just one small pot away from the chewiest, sweetest and most amazing sugar cookies EVER!
I love a good chocolate cookie, but man oh man, depending on the day, I could hurt someone REAL BAD for a bite of a proper chewy, buttery, vanilla-y sugar cookie. I don’t make the cut out kind very often anymore because it makes such a mess and it’s a little more time consuming than the old scoop and bake method. (Plus, I gave all my cookie cutters away when we moved to NYC.) The sugar cookie bars are a great option if you are looking to mimic the same sort of taste but I wanted a proper cookie STAT.
So off I went into hot pot territory (not the drugs, Mom) and created this recipe, based on my first two posted to the blog earlier in the year. A few corrections and tweaks here and there and several minutes later, I was pulling beautiful, soft and chewy sugar cookies out of the oven! They cooled while I threw together a simple glaze (an optional step for sure) and then went to town, drizzling away! One dozen stayed classy, and the other dozen looked a little bananas because my kids got ahold of the sprinkles. But both were fantastic and they completely hit the spot. When you haven’t had a proper cookie in a while, it makes it taste even better, methinks.
I put a lot of details into the recipe card, so take care when reading it through so you don’t miss any steps. The almond extract is optional (but delicious) and take note of the 325 bake time. Keep in mind every oven is different, so my bake time may vary slightly from your bake time. That’s why I gave you a bake time as well cookie characteristics to look for before removing them from the oven. Not hard, just something you might want to pay attention to 🙂
Happy baking, friends!
No bowls needed for this sugar cookie recipe! You're just one small pot away from the chewiest, sweetest and most amazing sugar cookies EVER!
For the glaze:
- Melt butter in medium-sized pot. Remove from heat. Stir in granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda and salt. Stir well to ensure a smooth, well stirred batter.
- Preheat oven to 325.
- Let batter it sit 10 minutes or so to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)
- Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before glazing.
- For the glaze, whisk powdered sugar together with milk and vanilla until thick glaze forms. Should be the consistency of white school glue; add the milk in slowly! Add in food coloring if desired and then drizzle over cookies.
- Best eaten in the first 24 hours after baking; store in air tight containers.
As the cookie dough rests and cools, the flour will get absorbed. If you let it sit too long, your cookies may not flatten as much as mine did. No problem! Gently flatten the tops of your dough balls before baking.
If you notice your cookies are too buttery or too flat, you may need to let your dough cool longer OR add a touch more flour to help with the structure of the cookie.