Soft and chewy sugar cookies from One Bowl Baking: Simple, from Scratch Recipes for Delicious Desserts by Yvonne Ruperti

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on June 28, 2020

    These took me very little time and they came out delicious. I made very few changes, other than briefly refrigerating the dough for a little while before baking because my kitchen was quite hot and I didn't think the warm dough would roll in sugar easily. I also made slightly smaller cookies - the book doesn't describe the size of the scoop you should use, just the number of cookies that should come out at the end (annoying), so I had to guess, and I ended up with slightly more than she recommended. I also forgot to flatten the first batch of cookies, so the first batch came out puffier than the second (which you can see in the photo). That said, both batches were delicious and this is definitely a keeper recipe.

  • Sparkles75 on April 12, 2019

    I have never eaten or baked sugar cookies before so had no preconceived ideas on how these should turn out. The taste and texture were fantastic but next time I will halve the size of the cookie balls and will only dip the top of them in sugar. As the recipe is written they make a large cookie and the full coating of sugar was just a little too much for me but with these minor changes they will be perfect.

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