Chewy sugar cookies from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 01, 2020

    I resisted when my husband first asked me to make sugar cookies - I thought "How boring!" I was wrong. These are *not* boring cookies. We loooove these cookies! Simultaneously chewy and tender with a delightful buttery-sugar-vanilla flavor. Dough is easy to make and handle - it's not very sticky. I can skip baking them on parchment paper if I use insulated cookie sheets. I've tried freezing the dough for later baking and have found that doing so actually improves the cookies' texture a bit relative to fresh-made cookies for the first 12 hours or so, but after that they dry out and lose their delightful chewiness faster than fresh-made cookies. Dough does fine after sitting up to 48 hours in the refrigerator, though. Great rolled in granulated sugar (as specified in the recipe), brown sugar, and/or hazelnut praline powder. [Cross-post for Science of Good Cooking/Cook's Illustrated Cookbook.]

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