This chewy sugar cookie recipe makes delicious cookies that are crisp on the outside and very chewy on the inside. Just the way I like them! These cookies are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon sugar before baking.
Prep Time::10 mins
Cook Time::10 mins
Additional Time::35 mins
Total Time::55 mins
Servings::30
Yield::30 cookies
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
1 ¼ cups margarine
2 large eggs
2 teaspoons vanilla extract
¼ cup white sugar for decoration
Directions
Stir flour, baking soda, and salt together in a medium bowl. Beat sugar and margarine together with an electric mixer in a large bowl until smooth.
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Beat first egg into mixture. Beat second egg into mixture along with vanilla extract; add flour mixture and stir until dough is just combined.
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Wrap dough in plastic wrap and chill for 30 minutes to 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Roll dough into walnut-sized balls; roll in 1/4 cup of sugar.
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Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
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Bake in the preheated oven until lightly browned at the edges, about 8 to 10 minutes. Allow cookies to cool on the cookie sheets for 5 minutes before removing to a wire rack to cool completely.
Dotdash Meredith Food Studios Cook’s Note
I sometimes add almond extract for a different flavor.
Substituting butter in this recipe definitely adds a nice flavor.
Editor's Note:
The magazine version of this recipe uses butter instead of margarine.