Soft and chewy sugar cookies from Cook's Illustrated Annual Edition 2002 by Cook's Illustrated Magazine

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

  • ashallen on September 15, 2019

    This is a great sugar cookie recipe - great butter-sugar flavor + lovely chewiness. I watch these carefully in the oven - browning just a bit around the edges enhances their flavor, but once the interiors brown they lose their moistness/chewiness and become crisp. This is my back-up sugar cookie recipe for when I don't have the cream cheese necessary to make the sugar cookie recipe from Cook's Illustrated's "The Science of Good Cooking" and "Cook's Illustrated Cookbook" which is my favorite - even chewier, moister, and more flavorful. [Cross-post for Annual Edition/Magazine.]

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