Sometimes, you just need to go back to the basics. You’re in the mood for something sweet, but you can’t be fussed over something that, while delicious, also takes what feels like an eternity to finish. You’re tired, you’re stressed out, and you just need to do something for you tonight. Honestly, no self-care routine for me is complete without baking a little something sweet to enjoy after my everything-shower, and I know I’m not alone there!
Enter these sugar cookies. No fancy or expensive equipment is needed. There are no complicated instructions that make you want to rip your hair out by the end. It’s just a simple recipe that’s perfect for a quiet night. These cookies are soft and chewy on the inside, with a nice crunch outside from that sugar crust. They taste like nostalgia. If you’re feeling festive, you can throw some sprinkles into the dough, or roll them in some colored sugar. Do whatever feels right to you in that moment. You’re the cookie captain of your kitchen.
FAQs and Science
Why only egg whites instead of the whole egg?
Egg whites help develop that chewy texture!
Why melted butter rather than softened and creamed?
Much like with the egg whites, melted butter in cookies helps to create a chewy texture.
Do I have to roll them in sugar before baking them?
Nope! You wont get the crunchy shell on the outside of the final cookies if you don’t, but it wont impact any other part of the bake. I’ve opted to roll sugar cookies in sprinkles instead of sugar in the past, to get a bit of a more festive look.
Why chill the dough?
It helps with the end texture, as they wont spread out as much.
Can these be frozen?
Yes! Follow the recipe right up until they’re ready for the oven, and instead line them all up on the sheet pan right next to each other. Cover the pan with plastic and freeze them, then once solid transfer the pucks of dough to a freezer safe bag for up to 3 months to pull and bake at your discretion. Bake from frozen at 350 for 18-20 minutes, flipping halfway through, and enjoy!
What You’ll Need
- Baking sheet
- Parchment paper
- Plastic wrap
- Medium mixing bowl
- Large mixing bowl
- Dry measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Cookie scoop, 2 or 4 Tablespoon (optional)
- Spatula
- Cooling rack
The Process
These sugar cookies come together very quickly, so if you’re in the market for a fast recipe, you’ve come to the right place. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this bowl aside.
In a large microwave safe mixing bowl, heat the butter until it’s just melted but not hot. If it’s too hot, it will scramble the egg whites when they’re added. Nobody wants bits of scrambled egg white in their cookies. If the microwave isn’t an option, you can also melt it on the stove top and pour it into the large mixing bowl. It’ll add an extra dish, which is why I tend to go the efficient (lazy) route and use the bowl I’m going to be mixing the rest of the dough in, but you’ve got to use what you have. Add in the sugar, egg whites, and vanilla, and whisk them together until combined.
Dump the dry goods all at once into the butter mixture and, using a rubber spatula, gently stir them together until a dough forms. If you keep mixing after the flour has all disappeared, you run the risk of making the dough tough. Which would make the cookies tough. No one wants to eat a tough cookie, so stop mixing once the flour is gone. Cover this bowl with plastic wrap so it’s air tight and chill in the fridge for a minimum of 1 hour, or up to two days.
After the dough has chilled, scoop out 4 Tablespoon (¼ cup) portions. I like to use a cookie scoop, but use the tools you have. Roll the portions of dough into balls, then roll the dough balls in the sugar. The sugar needs to coat the entire surface of the balls, so coat them with intent. Space them on the prepared baking sheet about 2 inches apart, and gently press down so they become pucks, around 1 inch thick.
Place the pan in the oven and bake for 17 minutes, flipping it halfway through. Allow the cookies to rest on the hot pan for 2 minutes, then transfer them over to a cooling rack. Those 2 minutes are crucial. They allow the cookies to develop enough structural integrity to survive transferring over to the cooling rack without breaking. Give them the 2 minutes.
Store the cookies in an airtight container or a gallon sized zip-top bag on the counter for up to 3 days, and enjoy!
Chewy Sugar Cookies
Bake Time: 350F for 17 minutes
Servings: 14 Cookies
Total Time: 2 hours 15 minutes
Prep Time: 30 Minutes
Ingredients:
- 2 ¼ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- 1 teaspoon salt
- 16 Tablespoons unsalted butter
- 1 ½ cups granulated sugar
- 3 egg whites, room temperature
- 2 teaspoons vanilla extract
- Sugar for rolling after portioning, around ⅓ cup
Directions
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this bowl aside.
- In a large microwave safe mixing bowl, heat the butter until it’s just melted but not hot. Add in the sugar, egg whites, and vanilla, and whisk them together until combined.
- Dump the dry goods all at once into the butter mixture and, using a rubber spatula, gently stir them together until a dough forms. Cover this bowl with plastic wrap so it’s air tight and chill in the fridge for a minimum of 1 hour, or up to two days.
- Meanwhile, as the dough chills, preheat the oven and prepare the pans. Preheat the oven to 350F, on the convection setting if possible, and line a baking sheet with parchment paper. Pour extra sugar into a small bowl for rolling the cookies in, and set it aside.
- After the dough has chilled, scoop out 4 Tablespoon (¼ cup) portions. Roll them into balls and roll the dough balls in the sugar. Make sure the entire outside of the dough is covered in sugar. Space them on the prepared baking sheet about 2 inches apart, and gently press down so they now resemble pucks, around 1 inch thick.
- Place the pan in the oven and bake for 17 minutes, flipping it around halfway through. Allow the cookies to rest on the hot pan for 2 minutes before transferring them over to a cooling rack. Store the cookies in an airtight container or gallon sized zip-top bag for up to 3 days, and enjoy!
Tips
- Freeze these cookies to pull and bake when you want one! Follow the recipe up until step 5, then instead of rolling them in sugar and baking them, portion out the entire batch of dough and shape as instructed. Place them on a baking sheet, small enough to fit in the freezer, lined with parchment, foil, plastic wrap, or a silicone baking mat. Cover the pan with plastic and freeze the dough. Once the dough pucks are solid, transfer them to a freezer safe bag for up to 3 months. Bake from frozen at 350 for 18-20 minutes, flipping halfway through, and enjoy!
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