I searched for years to find a perfect, chewy sugar cookie. I finally found one and so share this recipe with you. The same dough is used for both the sugar cookie and the chocolate topped cookie.
This recipe can obviously be cut in half and is actually a doubled recipe (with slightly less salt). The original recipe just doesn’t make enough.
I’m not very clear on exactly how much confectioners’ sugar to use as the amount varies with personal taste as well as environmental conditions like humidity.
- 1 Cup butter or margarine (softened)
- 2 Cups Sugar
- 2 Eggs (beaten)
- 2 Tablespoons cream or milk
- 2 Teaspoons Vanilla
- 4 Cups Flour
- 3/4 Teaspoon salt
- 2 Teaspoons Baking Powder
1) Mix dry ingredients, flour, salt, and baking powder
2) In separate bowl, cream butter til smooth. Add sugar slowly til mixture is fluffy and creamy. Add vanilla.
3) Break and beat eggs. Add to creamed mixture. Beat well until mixture is of a smooth consistency.
4)Add cream or milk
5) Mix in dry ingredients one cup at a time.
6) Chill 4 hours or overnight.
7) Heat oven to 350 degrees. Break off small pieces of dough and roll into balls. Flatten on cookies sheet 1 1/2 inch apart. If you are making sugared cookies, press dough ball into sugar.
8) Cook until just gold at edges. Overcooking creates crisper cookies.
9) Cool on wire rack
Do not press dough into sugar. Cook as above and cool on rack.
1) Melt one stick of butter or margarine on back of stove (oven heat will melt it)
2) Add 1/4 cup of cocoa. (More or less to taste)
3) Add 1 teaspoon vanilla
4) Add 2 teaspoon of milk
5) Add 1 cup confectioners’ sugar (10X sugar) and stir vigorously. Add more confectioners’ sugar and stir until smooth and slightly stiff. Spread on top of cookies.