I want to apologize for this pictures. It was a long time ago and I didn’t know how to get the best out of my camera, but still they look half decent entirely cause of the cookies! These were just perfect. They are simply Sugar Cookies, but the best ones they are. I swear, I’m never trying another recipe for sugar cookies, since this one fit the bill so perfectly. I made them for my friends and were devoured within minutes, everyone LOVED them and I just want to make them again seriously. I mean just look at that barely browned, crispy, crackly exterior…mmm
I don’t really remember how I found this recipe. I do remember it was an accident…anyway, they come from a lovely blog called My Endible Memories and somehow, the description of the cookies simple won me over and I gave them a try. God, you wont regret either if you do…These are perfectly chewy with the most wonderful sugary crackly top, that breaks softly when you bite into them. I’m guessing these would make wonderful ice cream sandwiches! Check out the original post for these cookies here.
Keep in mind that there’s a full cup of butter (of full cup of love, whatever you prefer to call it) so these cookies spread a lot! I was surprised when I took them out of the oven all big and puffy, next time, I’ll make smaller cookies, but there just HAS to be a next time here (:
Lucy’s Favorite Chewy Sugar Cookies
Recipe From: Endible Moments.
2 3/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt (use 1/2 tsp if using unsalted butter)
1 cup salted butter, softened
1 2/3 cups granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
Directions:
Sift together flour, baking powder, and salt in a bowl.
In another bowl, cream softened butter with sugar until fluffy. Add one egg at a time and stir until incorporated. Stir in vanilla and almond extracts.
Gradually add the flour mixture into the batter, stirring until well-mixed. Don’t be afraid to stir it a lot.
When everything is incorporated, the dough will be heavy and slightly sticky. Cover it up and put it in the fridge for 30 minutes to chill.
Preheat oven to 350 degrees F. When the dough is done chilling, scoop out balls of dough about the diameter of a quarter, and place them on foil-lined baking sheets about 2 inches apart from one another.
Grease the bottom of a flat glass and gently flatten the dough balls until they are small discs about 1/3 inch thick. This will help your cookies spread evenly instead of mounding in the middle.
Bake for about 10 minutes, until the edges are just very slightly starting to become a golden-brown. Immediately remove from oven and let sit on the cookie sheet to finish baking for another 2 minutes. While cookies are still warm, remove from foil using a spatula and finish cooling on a cooling rack. They will be perfectly chewy starting from the moment they are cool enough to eat.
And I leave you this…a bubbly, colorful song to brighten up whatever’s blue on your life today. Thanks for stopping by!
Butter Sweet Melody 
I usually follow Thomas Keller’s sugar cookie recipe, which yield a crisp buttery cookies. These chewy, hardy ones sound really interesting though. They look very comforting.
p.s. I LOVE the name of your site!
Buttery is probably my favorite adjective for cookies! Yum! I’m looking for that recipe right now!
Thank you a lot! I think you’d enjoy these cookies (: and aw yes, the name was inspired by my mom and my love for bittersweet chocolate and butter (:
First of all, I want to say that your blog is awesome! I love the song additions that match your posts!
These cookies look AMAZING! I baked some sugar cookies last week and they didn’t come out nearly as pretty as yours. Studying + baking cookies = an equation for disaster.
Aw Thanks! They didn’t come out THAT pretty you know, I just cheated and used a lot of close ups 😉 I’ll stop by your blog! 😀