Thin & Chewy Sugar Cookies
Happy Friday!
August flew by and I've been a bit busy staring at, changing, burping and nursing our little girl on repeat! It's left very little time in the kitchen.
One thing that I never thought about when I was preparing for little Dylan's arrival was the influx of love and support we would receive from family, friends and coworkers. Leaving the hospital with just her and my husband brought a bit of anxiety as it was just us three - learning to do this whole parenting thing on our own. But, from the moment she arrived, just over 2 weeks ago, I have seen my mom and family more than ever. Family and friends have dropped off meals and sent texts asking how everything was going. There has been so much love! And that has been more wonderful than I ever imagined!
Okay, now back to these cookies...
I made these a few days before labor, thinking we would stash them in the freezer for company. Buuuuttt... they didn't last that long. These are thin and chewy and very easy to eat. I also rolled a few in sprinkles before baking and brought with me to my niece's birthday party.
If you need a chewy sugar cookie in your arsenal (and I think we all do), then this is your cookie! This has been my go-to cookie since I was a teenager. So it's safe to say it's one of my favorites.
Thin & Chewy Sugar Cookies
2 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp baking powder
pinch of salt
1 cup unsalted butter, softened (2 sticks)
1 ½ cups white sugar (plus about 1/4 cup extra sugar for rolling dough balls in)
1 egg
1 tsp. pure vanilla extract
3-4 tablespoons buttermilk, optional (tip: if you only have milk, add a dash of white vinegar to it to make buttermilk)
Directions:
In a small bowl, combine flour, baking soda, baking powder and whisk with pinch of salt. Set aside.
In a mixer, cream butter and sugar until smooth. Beat in egg and vanilla.
Blend in dry ingredients - add the buttermilk to moisten and make soft but not too watery. **NOTE: If don't use the buttermilk then decrease the flour to 2 1/4 cups. The buttermilk keeps these moist but I've made them perfectly without it!**
Roll into 1 tablespoon-sized balls and roll the balls in the extra white sugar.
Bake at 375 for 8 -10 minutes. Cool for 3-5 minutes on the pan. Then, remove to wire rack and cool completely.