Chewy Sugar Cookies
"I love sugar cookies that are crisp on the outside and very chewy on the inside. This recipe can easily be made into snicker doodle cookies by rolling the dough in cinnamon-sugar before baking. I also sometimes add almond extract for a different flavor."
Recipe detail
- 28 October , 2016
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Category : Cookies
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Cuisine : All
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Preparation Time : 10 Minute
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Cook Time : 15 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
1 cups all-purpose flour
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1 cups white sugar
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
2/3 teaspoon baking soda
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
1 small eggs
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1 teaspoons vanilla extract
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
2/3 teaspoon salt
Margarine (soy Marg)
Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form.[3] In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.[4] Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" like Country Crock, and I Can't Believe It's Not Butter!, with varying amounts of fat content.
1/2 cups margarine
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
2 3/4 cups all-purpose flour
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
2 cups white sugar
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1 teaspoon baking soda
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 large eggs
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
2 teaspoons vanilla extract
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1/2 teaspoon salt
Margarine (soy Marg)
Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form.[3] In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.[4] Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" like Country Crock, and I Can't Believe It's Not Butter!, with varying amounts of fat content.
1 1/4 cups margarine
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
1 1/2 cups all-purpose flour
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1 1/2 cups white sugar
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1/2 teaspoon baking soda
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 small eggs
Vanilla Extract
Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.
1 1/2 teaspoons vanilla extract
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1/3 teaspoon salt
Margarine (soy Marg)
Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form.[3] In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter.[4] Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" like Country Crock, and I Can't Believe It's Not Butter!, with varying amounts of fat content.
1 cups margarine
Directions
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1
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside. -
2
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. -
3
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.