Chewy Sugar Cookies

If you're still looking for a little something for Santa, might I suggest a batch of Chewy Sugar Cookies?

In a world where I have oodles of time, and I'm a little less concerned about tiny humans inadvertently eating raw cookie dough, I'd whip up a batch of my Christmas Sugar Cookies. The dough is just perfect for rolling out, stamping into fun shapes, and decorating with royal icing. A very professional addition to your cookie tins.

This year, however, is a year for Chewy Sugar Cookies! No rolling, no cutting, no piping. Just a quick and easy drop cookie recipe.

Sugar cookies are fairly simple and straight forward... butter, sugar, flour, eggs. So I feel this dough calls for one very special ingredient - vanilla bean paste. You can use vanilla extract, of course. But I think splurging with a bit of vanilla bean brings fabulous flavor to an otherwise plain cookie.

For a pop of color and bit of texture, I like to coat the dough balls in sprinkles before. Being that it's Christmas time, I opted for a mix of red, green and white sprinkles. But any other time of year you might reach for rainbow.

If you do have kiddos running around, bake the cookies as is sans sprinkles. Then invite your kids to spread with frosting and shower with those sprinkles. A much more low key approach to cookie decorating this Christmas!

Chewy Sugar Cookies

Ingredients

·       ½ cup butter, softened

·       ¾ cup sugar

·       1 egg

·       1 tsp vanilla bean paste

·       ¼ tsp almond extract

·       1 ½ cup flour

·       1 tsp baking powder

·       ¼ tsp baking soda

·       ¼ tsp salt

·       Sprinkles, optional

Cream together the butter and sugar until smooth and fluffy in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg, vanilla bean paste, and almond extract.

Scrape down the side of the bowl. Sprinkle over the flour, baking powder, baking soda, and salt. Mix until just combined. Overmixing will yield tough cookies.

Transfer the dough to a sheet of plastic wrap. Form the dough into a log and wrap tightly in the plastic. Chill for at least 2 hours.

Preheat oven to 350F.

Using a small cookie scoop, spoon dollops of the dough onto greased cookie sheetpans. Ensure the dough balls are each about 2 inches apart. If desired, roll the cookie dough balls in sprinkles and return to the sheetpan.

Bake for about 12-14 minutes until the edges are very pale golden brown and the centers are set.

Allow the cookies to cool on the pans. Once completely cool, store at room temperature in an airtight container.

Makes 18 cookies

Notes

This recipe is also great for a cookie decorating canvas! Roll into a giant circle about 1/3in thick to make a cookie pizza – spread the cookie with frosting and top with chopped fruit.

Alternatively, make individual cookies, frost and decorate with sprinkles, candies, etc.

Gluten Free Friendly!

I had greatest success with Cup4Cup gluten free flour blend.