I have always wanted to know the secret to chewy sugar cookies. Thankfully America’s Test Kitchen has created such a recipe! And you don't have to get your mixer out!
Admittedly, the first time I made these I forgot the vegetable oil. The cookies were wonderful! So I decided to leave it out. However, the second time I made them, I needed a little oil (about 2 tablespoons) to make the dough hold together. I think in that first baking I also left out some of the flour because I really didn’t need any oil to hold the dough together. So, you can try leaving out ¼ cup flour or add a little oil. I’m writing the recipe for 2 tablespoons oil.
2 ¼ cups flour (best to weigh 11 ¼ oz.)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Wisk these ingredients together in a medium bowl.
In a large bowl:
1 ½ cup sugar plus 1/3 cup for rolling
2 oz. cream cheese, cut into 8 pieces
6 tablespoons melted butter, still warm
Wisk together and add
2 tablespoons oil (original recipe says 1/3 cup)
2 large eggs
2 teaspoons vanilla
1 tablespoon milk
Add flour mixture, stir (use some kind of spoon, not a wisk) just until it comes together.
Use a 2 tablespoon scoop to scoop the dough (I used the medium one from Pampered Chef). Roll in balls. Roll in sugar, place on ungreased cookie sheet (or use parchment paper). Flatten with ¼ cup metal measuring cup (to 2 inch diameter). Sprinkle more sugar on them (you can use colored sugar sprinkles to make them more festive). Bake 350 for 11-13 minutes, or until slightly golden on edges. Leave for 5 minutes, remove from tray to cooling rack.
*For the second batch, I used my small cookie scoop. I don’t remember how long I baked them but I knew what they looked like when they were done so I just watched them. Also, they are yummy iced with buttercream frosting but they're really yummy alone!