Chewy Cookie Cutter Sugar Cookies That Taste Good
I love soft chewy cookies, if you do too, this is the sugar cookie recipe for you.
These cookies are your traditional roll out cookie cutter sugar cookie.
Normally, roll out sugar cookies require an hour or more of chill time. However, if crunched for time, you can freeze the dough for just a 15 minute chill time.
Sugar cookies can be a hard and crisp, but if rolled out 1/4-1/2″ thick and baked right, these are firm on the edge and chewy throughout the rest of the cookie.
These cookies are so delicious, my kids were eating them without frosting and coming back for thirds and fourths… in fact, it was hard to frost them before they were gone..
Although we did frost the ones that weren’t eaten right away, if you prefer it, these cookies unfrosted would make a great treat that isn’t too sweet!
For those who like frosted sugar cookies, these are very good with medium to full coverage frosting as well.
These make a great leave-out-for-Santa cookie!
For frosting I recommend using this recipe here. It links to my “Best Vanilla Bean Frosting” to use on these cookies. However, you may want to add additional powder sugar to the recipe it to stiffen it up. If not, I find that as long as you refrigerate the cookies after they are frosted, the frosting will hold its shape. More importantly though, the frosting will taste delicious!
Ingredients for Chewy Cookie Cutter Sugar Cookies That Taste Good
1 1/2 cup butter, softened
2 3/4 cups white sugar
4 eggs
2 teaspoons vanilla extract (I like to use the Mexico-sourced vanilla extract )
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
additional white sugar for rolling—I much prefer using sugar than using flour for rolling out sugar cookies.
frosting ingredients found here (this is delicious and will hold its shape—especially when cool)
Directions to make Chewy Cookie Cutter Sugar Cookies That Taste Good
Continue reading, scroll to recipe, or watch the attached video.
- In a large mixer on the lowest setting, cream together the butter and sugar until smooth. Then turn the mixture to medium speed and beat in the eggs and vanilla. On medium-low setting mix in flour, baking powder, and salt.
- Place dough in a ball and wrap with plastic wrap and chill for 15 minutes in the freezer or at least 1 hour to overnight in the fridge.
- Keep dough that you are not currently rolling and cutting cold in the fridge.
- Preheat oven to 400 degrees F (200 degrees C). Roll out the dough on parchment paper using sugar instead of flour to keep the rolling pin from sticking to the dough. Make sure the cookie dough is 1/4-1/2″ thick. This, and proper baking time makes the cookie chewy.
- Cut out or stamp and cut out the cookie and peel away the excess. Make sure the cookies are at least an inch away from each other on the parchment paper or silicone baking mat or ungreased cookie sheet—all three will work to bake them on.
- Bake for 6-8 minutes in preheated over. Check at 6 minutes and take them out as soon as you see a slightly golden edge.
- Cool for a few minutes on the cookie sheet (so they hold their shape when transferring them), then remove the cookies from sheet to a cooling rack to allow them to cool completely.
- Frost with this amazing vanilla bean frosting recipe. You may want to add additional powder sugar to it to stiffen it up, but I find as long as you refrigerate the cookies after they are frosted, the frosting will hold its shape.
Supply List for Chewy Cookie Cutter Sugar Cookies That Taste Good
I hope your family likes these Chewy Cookie Cutter Sugar Cookies That Taste Good as much as we did.
Chewy Cookie Cutter Sugar Cookies That Taste Good
These cookies are your traditional roll out cookie cutter sugar cookie. If crunched for time, you can freeze the dough for just a 15 minute chill time. If rolled out 1/4-1/2" thick and baked right, these are firm on the edge and chewy throughout the rest of the cookie. These cookies are so delicious, my kids were eating them without frosting and coming back for thirds and fourths. It was hard to frost them before they were gone.
Ingredients
- 1 1/2 cup butter, softened
- 2 3/4 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract (I like to use the Mexico-sourced vanilla extract )
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- additional white sugar for rolling—I much prefer using sugar than using flour for rolling out sugar cookies.
Instructions
- In a large mixer on the lowest setting, cream together the butter and sugar until smooth. Then turn the mixture to medium speed and beat in the eggs and vanilla. On medium-low setting mix in flour, baking powder, and salt.
- Place dough in a ball and wrap with plastic wrap and chill for 15 minutes in the freezer or at least 1 hour to overnight in the fridge.
- Keep dough that you are not currently rolling and cutting cold in the fridge.
- Preheat oven to 400 degrees F (200 degrees C). Roll out the dough on parchment paper using sugar instead of flour to keep the rolling pin from sticking to the dough. Make sure the cookie dough is 1/4-1/2" thick. This, and proper baking time makes the cookie chewy.
- Cut out or stamp and cut out the cookie and peel away the excess. Make sure the cookies are at least an inch away from each other on the parchment paper or silicone baking mat or ungreased cookie sheet—all three will work to bake them on.
- Bake for 6-8 minutes in preheated over. Check at 6 minutes and take them out as soon as you see a slightly golden edge.
- Cool for a few minutes on the cookie sheet (so they hold their shape when transferring them), then remove the cookies from sheet to a cooling rack to allow them to cool completely.
- Frost with this amazing vanilla bean frosting recipe.
Notes
I link to my "Best Vanilla Bean Frosting" to use on these cookies. However, you may want to add additional powder sugar to the recipe it to stiffen it up. If not, I find that as long as you refrigerate the cookies after they are frosted, the frosting will hold its shape. And more importantly, it will taste delicious!
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