Posted on April 28th, 2010 @ 8:47 pm
I love sugar cookies, especially chewy ones. These sugar cookies are perfectly chewy from the moment you take them out of the oven, to the moment you eat the last one. This is the first sugar cookie that I’ve ever had that has almond extract in it. I think it gives them the perfect flavor. Did I mention they are easy to make and only have to sit in the fridge for 30 minutes?
Here’s what you will need:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt (use 1/2 tsp if using unsalted butter)
- 1 cup salted butter, softened
- 1 2/3 cups granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Sift together your flour, baking powder and salt. If your sifter doesn’t come with a compartment where the product sifts into, just put it in a small bowl. I love this sifter though. It is, almost, mess free!
In another bowl, cream the softened butter and sugar together until it is light and fluffy.
Add one egg and stir until it in incorporated, then add the next egg and do the same thing. Now is the time to stir in both your vanilla and almond extracts. Did I ever mention how much I love almond extract? I don’t think I have ever ate anything with almond extract in it, and not liked it!
Gradually add the flour into the sugar and egg mixture, stirring until well mixed. Do not be afraid to over mix this recipe. This type of dough needs to be mixed well, that’s how it produces really chewy cookies! When everything is stirred together well, the dough will be somewhat sticky and heavy. Now just cover it up and pop it in the fridge for 30 minutes. Now is the time to go find something productive to do for 30 minutes. If I get “waiting time” in recipes I usually spend it cleaning the kitchen from the mess.
Preheat your oven to 350° F. When the dough is done chilling scoop out balls that are about the diameter of a quarter. I like to roll it together to form a more uniformed shape before placing it on a foil-lined cookie sheet. Place the dough balls about 2 inches apart from another.
Grease the bottom of a flat glass and use it to press down on the dough balls. You want them to spread out until they are about 1/3 inch thick. This will help the cookies spread evenly and making them have less flaws.
Before baking add sprinkles, if you wish to do so. I love sprinkles and have a pretty impressive collection. I choose the colored sugar and my hearts that I mostly use for brownies. You can also use plain granulated sugar if you don’t have sprinkles. If you really want you can leave them plain, but you don’t know what you are missing!
Bake for about 10 minutes, or until the edges slightly turn golden-brown. Immediately remove them from the oven and let them sit on the cookie sheet for 2 minutes. Taking warm cookies off their baking sheets immediately is a big no-no! Of course if the recipe says to do it, then it’s ok. After the 2 minutes are up take them off with a spatula and let them finish cooling on wire racks.
These cookies look good enough to eat. Oh wait, you can eat them…you just have to make the recipe! Sugar cookies are as old as time, yet they are still a favorite. Don’t you think it’s time to show someone that you love them today? What better way than to make these cookies! They are chewy, yummy and take half the time of normal sugar cookies. Everyone should have a “go to” sugar cookie recipe, so try this out! They are sweet, but not overly sweet. You won’t be disappointed!