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Soft and Chewy Sugar Cookie Recipe

Writer's picture: Rachel MannRachel Mann

While I do enjoy a classic cut out cookie, I wanted to find a chewy version for a simple snack. That’s when I found out about Amish Sugar Cookies and had to try it out, so here is my version!



If you’re looking for a soft chewy cookie, I’ve got you covered.


This sugar cookie recipe is based off of an Amish style cookie I came across when I lived in Ohio. After some research, I created my own version that I know you will enjoy too.


I know as soon as you see that they need to be chilled, you may want to change your mind, however, same as my cut out cookie recipe -chilling allows the gluten and flavors combine together fully for better texture and taste after baking. However feel free to skip the chilling method if you want to eat these quicker (I don’t blame you!)



Tools You'll Need

Here are some kitchen tools I like to suggest for making my sugar cookies. However, they aren't needed. These are the exact products I use every time:



Recipe Questions


Can I make these without the sprinkles?

Absolutely! I make these with or without sprinkles all the time - depending on my mood that day. For an extra texture without sprinkles, you may roll them in sugar instead.


Do I need to chill?

No, but the taste is so much better if you do!


Why I Recommend Chilling


A lot of people try to go for "no chill" recipes and I understand if you are in a time crunch on why you may prefer that! In this recipe, you can skip chilling, but let me explain why it's great for the cookies.


  • Allowing the dough to chill for at least 3 hours but 12 preferably, will allow the ingredients to work together and eventually become one.

  • You'll notice after chilling and then baking, your cookies should produce a more prominent sugar and vanilla taste! it helps with the flavors! Development of your cookie dough I see as an important step to not skip. Developing your dough allows not only for your extracts/flavors to improve but also for the flour to absorb the moisture and allow everything to settle together properly

  • Chilling helps the texture! By creating a more evenly chewier inside.


Prep Time: 8-12 hours (with chilling) Cook Time: 12 minutes

Servings: 1 dozen


Ingredients

  • 1/2 cup salted butter softened to room temperature

  • 1/2 cup granulated sugar

  • 1 large egg at room temperature

  • 2 1/4 cup all-purpose flour (the amount of flour you use may differ depending on how sticky your dough is)

  • 1/2 cup powdered sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • 1⁄2 teaspoon (2g) baking soda

  • 1/2 teaspoon cream of tartar

  • 1 cup or so of sprinkles


Directions

1. Whisk together flour, baking soda, cornstarch, and cream of tartar in a separate bowl and set aside.


2. Using a paddle attachment, beat your butter and granulated sugar on high speed until creamed together and fluffy. The color will lighten and become a pale yellow. Then mix in your powdered sugar.


3. Add in your egg, vanilla and then scrape the sides of the bowl and re-beat them together if necessary.


4. Beat in the flour mixture. Once combined, the texture should resemble a soft and slightly tacky dough, still forming a ball easily. If it is too sticky to the touch, add a bit more flour a tablespoon at a time. Humidity and weather can affect your flour amounts.


5. Form dough into a ball, cover will plastic wrap and chill in the fridge up to 12 hours or overnight. This is my recommended "development chill" process to let the ingredients settle together.


7. Preheat oven to 325°F degrees and prepare your baking sheet with parchment paper or silicone mats. Prepare a bowl with your sprinkles.


8. Scoop 1.5” size balls and roll into your sprinkles until covered. If your sprinkles do not stick, let your dough warm up for a couple minutes and try again.


9. If your dough is really warm and soft, quick freeze until firm again before baking. I like to bake mine when still cool to the touch but still malleable. Place on a baking sheet 1.5-2” apart. (These do spread) and bake for 10 minutes or until there is no sheen and they are beginning to become golden on


8. Scoop 1.5” size balls and roll into your sprinkles until covered. If your sprinkles do not stick, let your dough warm up for a couple minutes and try again.


9. If your dough is really warm and soft, quick freeze until firm again before baking. I like to bake mine when still cool to the touch but still malleable. Place on a baking sheet 1.5-2” apart. (These do spread) and bake for 10 minutes or until there is no sheen from the butter.


8. Place on a cooling rack to cool before serving.



Recipe Notes


Freezing

Freezing the cookie dough before cutting the shapes and after for about 20 minutes helps reduce any spreading in the dough while baking. This also helps cut super clean shapes out. After taking the cutout shapes from the freezer, immediately place them in the oven.


Adding Oil

Adding oil adds a superior chewy and soft texture to the cookies. Recommended to add a flavorless or low flavor profile oil such as vegetable, canola, algae, and others.



Have you tried this recipe? Tag me on Social Media!

Use #wildflourbakehouse and mention @wildflourbakehousellc on Facebook, Instagram and TikTok

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