Happy How To’s Day! Today’s How To is about baking…my favorite subject. In another life, I must’ve owned a bakery. I served fresh bread and cookies to people looking to retreat from the hustle and bustle of life. When you’re eating baked goods, it is really hard to worry about anything (except maybe fitting into your pants the next day).
These cookies are a little sweet, a little salty, and a lot delicious. I made a double batch last time just so I could eat
eight a few of them myself. I found this recipe on Pinterest as I was planning Gray’s first birthday party and I’ve made them several times since then. They’ve been a hit every time.
Chewy Sugar Cookies
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, 1 stick at room temperature, 1 stick melted and slightly cooled
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1 egg + 1 egg yolk
1/2 turbinado sugar (decoration)
- Pre-heat oven to 375 F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together both flours, the baking soda and the salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
- Mix in the vanilla, egg and egg yolk until completely incorporated.
- With the mixer on low, add the dry ingredients in two batches, beating just until the dough comes together.
- Using a small cookie scoop, scoop each cookie into your hand, dip the top into the turbinado sugar, then place on the prepared baking sheets about 2 inches apart. You can use a large cookie scoop for bigger cookies – just increase the baking time by 1-2 minutes.
- Bake (one sheet at a time) for about 10 minutes, or until the edges of the cookies are set and light golden brown. I always under-bake my cookies a bit because I can’t stand crispy cookies.
- Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough, alternating baking sheets.
Recipe adapted from Tracey’s Culinary Adventures.