I never have the patience to refrigerate the dough for my sugar cookies. This recipe is my absolute favorite: buttery, chewy, put together and in your belly in no time.
Christmas time is here.
Well, that was fast.
My church had their Christmas kickoff, which really started my Christmas spirit, but then Thanksgiving and Black Friday came and left, so now my Christmas spirit is at FULL THROTTLE!
TINSEL EVERYWHERE!
Excuse the outburst.
You will have the hardest decision of the holiday season:
Bake these sugar cookies for presents or yourself.
Every year at Christmastime I feel like eating sugar cookies the entire month. Sugar cookies come out in droves and are usually given to neighbors and friends and I gain 5 pounds because I keep baking them after everyone has at least 3 batches and all the food gifts are given away. I know I'm not the only one guilty of this.
These cookies are the best sugar cookies, simply because they don't need to be refrigerated. I don't have the patience! A lot of the time I start baking on a whim, on a surreal cookie craving; they are my cookies and I need them now!
Not only are they quick, but they are soft, chewy and oh, so buttery. They practically melt in your mouth, and I totally suggest to roll them in sugar before baking for the ultimate in sugar cookie experiences.
Eat your heart out, Santa.
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My Favorite Buttery, No-Roll, Chewy Sugar Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 11/2 cup white sugar
- 1 egg
- 1 ¼ teaspoon vanilla extract
- 2 ¼ cup all purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
- In a large bowl, cream sugar and butter together with whisk or electric mixer until homogeneous and fluffy, about 2-3 minutes. Add egg and vanilla and beat until well combined.
- Add baking powder, salt, and flour and mix with a spoon or spatula until flour is just completely combined and barely tacky.
- Use a cookie scoop to scoop out batter and put onto the parchment paper about 2 inches apart. Bake for 10 minutes and let cool for 5 minutes on the pan and 10 on a wire rack.
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