After a long drive home from a meeting with a client in Beverly Hills yesterday, I decided it would be a good idea to try this Sugar Cookie recipe that I found on FoodNetwork.com. I did not want to accidentally make too much so I quartered the recipe and ended up with 15 cookies.
These cookies were really chewy and of course, delicious. A friend asked me last week how I make my cookies chewy every time. The key is to follow the directions after taking them out of the oven. You always need to make sure to let the cookies rest on the pan if the directions tell you to or let them cool on the cooling rack immediately after taking them out of the oven.
Ingredients:
11 tbsps all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup softened butter
6 tbsps white sugar
1 tbsp lightyly beaten egg
1/4 teaspoon vanilla extract
1 tablespoon milk
Directions:
-Preheat oven to 375 degrees F. -In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
-In a large bowl, cream together butter and sugar until smooth with a whisk. Whisk in the egg and vanilla. -Gradually blend in dry ingredients. Add enough milk to moisten the dough and make it soft, not wet.
These cookies were really chewy and of course, delicious. A friend asked me last week how I make my cookies chewy every time. The key is to follow the directions after taking them out of the oven. You always need to make sure to let the cookies rest on the pan if the directions tell you to or let them cool on the cooling rack immediately after taking them out of the oven.
Ingredients:
11 tbsps all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup softened butter
6 tbsps white sugar
1 tbsp lightyly beaten egg
1/4 teaspoon vanilla extract
1 tablespoon milk
Directions:
-Preheat oven to 375 degrees F. -In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
-In a large bowl, cream together butter and sugar until smooth with a whisk. Whisk in the egg and vanilla. -Gradually blend in dry ingredients. Add enough milk to moisten the dough and make it soft, not wet.
-With a cookie scoop, place dough ball by ball on a ungreased
cookie sheet. With the ball of your hand, slightly flatten the top of each
cookie.
-Bake for 8 minutes. Let stand for 2 minutes before removing to cool on a rack.
-Bake for 8 minutes. Let stand for 2 minutes before removing to cool on a rack.
You can view the original recipe HERE.
