Sugar Cookie Coma

April 28th, 2010 § 40 Comments

If Heaven exists, I’m hoping everyone up there knows enough to preheat the oven and get a batch of these in there before I arrive. Oh, I’ll also be needing a glass of milk if that’s not too much trouble.

In the midst of my most recent baking spree, I’ve decided to dedicate the rest of this week to man’s most perfect creation. No, not the wheel, not even the Chi hair straightener (though that’s the closest thing), I’m referring to the cookie. Those tender-crumbed, round disks of butter, sugar, flour, eggs, and if you’re wise, chocolate chips. There are millions upon millions of varieties, so where can we start? The classics.

Now I must first note that I am a stickler for chewy texture. In fact, I won’t eat any confection that might bring to mind the words crispy or crunchy. We’ll save those adjectives for cereal. Every cookie I introduce this week will be chewy to the point of falling apart- as moist as moist gets. A slight bite into a doughy, almost melting interior. Get the idea?

First up: The Sugar Cookie. I’ve been using this beloved recipe for years and years and I’ll assure you it’s the chewiest sugar cookie that’s ever passed your lips. It is a rich and buttery yet light circle that proves unfailingly soft. They’re the kind that beg you to eat a minimum of three, and stopping there is almost as hard as walking out of Target bagless. Almost.

Chewy Sugar Cookies (recipe courtesy Linda McClure, “Sweet Dreams,” FoodNetwork.com)

Makes 30, 3-inch cookies

  • 2 ¾ cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup butter (salted), softened
  • 1 ½ cups sugar, plus extra for dusting
  • 1 egg
  • 1 tsp vanilla extract
  • 3-4 Tbsp buttermilk, plus extra for brushing tops of cookies before baking

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth.

Beat in the egg and vanilla. Mix for 1 full minute.

Scrape down the sides of the bowl to evenly incorporate all ingredients.

Gradually blend in dry ingredients.

Add enough of the buttermilk to moisten the dough and make it soft, not wet. I usually only need 3 tablespoons.

Line a baking sheet with parchment paper. You do not need parchment, but it ensures easy removal of the cookies. If you don’t use it, the cookies will not stick to the pan, so feel free to omit it.

Roll rounded spoonfuls of dough into balls and place on cookie sheet.

With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.

Sprinkle with raw sugar or colored sprinkles.

Bake for 8-10 minutes, or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

They will be slightly puffed at first, but will flatten significantly into the chewiest, most tender circles you’ve ever tasted.

If a few cookies manage to survive your grips, first- tell me how, and second, store in an airtight container.

And now, an aside: I have been eating other food groups besides the one at the tip top of the Food Guide Pyramid. I’ll show you those this evening at dinnertime. For now, let’s just revel in the glory of the sugar cookie, and dream up all the others that will magically appear in my kitchen this week.

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