Chewy sugar cookies from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • cream cheese
  • all-purpose flour
  • sugar

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

  • peaceoutdesign on January 31, 2021

    These are nice and chewy but a little too sugary even for sugar cookies. I think cutting the sugar 1/4 cup would work unless it changes the dough too much. I used EVOO instead of the canola and love what it added. I also added zest from 2 small lemons. Could substitute lemon juice for the vanilla or a portion of.

  • ashallen on September 13, 2019

    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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