chewy vanilla cookie recipe

It’s hard for that which seems plain and basic to compete with monster-this and stuffed-to-the-gills-that, but if you’re looking for a lightly-sweetened, buttery cookie with vanilla tones, with chewy edges and pillowy soft centers, these good-old fashioned cookies are where it’s at. Soft and Chewy Vanilla-Orange Cranberry Cookies, Soft and Chewy Vanilla-Orange Cranberry Cookies: home(run) for the holidays. Too often sugar cookies are dry, bland, and horribly crumbly. Preheat the oven to 425°F. These are one of my favorite cookies. In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.

Cover and refrigerate dough for 30 minutes. A level teaspoon cookie scoop works very well here; dough balls will be about 1 1/4" in diameter. 16.5 g The dough comes together very easily and quickly but needs to be refrigerated for at least 3 hours prior to baking so the cookies bake up thick, puffy, and chewy. These are not those and they also don’t need to be rolled out or frosted or doctored up with sprinkles in order to be palatable, like many sugar cookies do. I typically keep a bowl of cookie dough in the refrigerator for up to five days after I initially make it.
We are a family of three. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. They have the buttery flavor of  sugar cookies without any of the dryness. The cookie dough is classic, old-school cookie dough like my mom and grandma made. 180 Comments. I loved them so much that I made another batch because we tore through the first eleven in record time. Instead, I used a liberal dousing of homemade vanilla extract, but a heavy-handed stream of storebought will work if you haven’t started your own vanilla-making distillery yet. Cream together butter, sugars, an egg, splash of cream, vanilla, add the flour, baking soda and that’s it. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Cookies made from cookie dough rather than leftover Halloween candy is nice for a change. For crunchier cookies, extend baking time by 1 to 3 minutes). The mixture may look slightly curdled; that's OK. Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined. As desired, I bake off a couple cookies for that just-baked perfection that can’t be beat. The Snickerdoodles are thinner but have white chocolate and the cinnamon-sugar coating going for them. In a small bowl, whisk together flour and baking soda; set aside. In a medium bowl, whisk the flour, salt, and baking powder until well blended. I made these cookies using about a half-and-half ratio of bread and all-purpose flour, and although I haven’t tested the recipe solely using all-purpose flour, the cookies will turn out, but just won’t be as chewy. Also, I live in a dry climate and only need 1¾ cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to ¼ cup of additional flour, for 2 cups total, is possible.

I fear the pictures don’t do my new favorite cookies justice. These cookies remain beautifully soft for days, and their flavor is outstanding: bold orange and cranberry, complemented by a hint of aromatic vanilla. I'm so glad you've found my site! They’re soft and pliable, with the chewy texture of a snickerdoodle, minus the cream or tartar or cinnamon-sugar coating, and I decided to call them a Sugar-Doodle. Even at about nine minutes, they look quite under-done on the tops, which are set but just barely. King Arthur Unbleached All-Purpose Flour - 3 lb. & Fold in the walnuts. Be sure not to overbake these cookies if you want soft and chewy results. I played with the flour type, quantity, and amount of baking soda in today’s version and really love the texture of the Sugar-Doodle Cookies because they’re much chewier, puffier, and plumper. For five bucks for a bag of bread flour it’s a good one to have around. We don’t need four dozen anything and small batch sizes of six cupcakes or eleven cookies is plenty and perfect. I want to get back to basics and some classic recipes and not every cookie recipe needs candy bars stuffed into it to be successful. We all know those dried out poor excuses for cookies that are typically found on holiday platters and that disintegrate into a million crumbs all over your lap as you’re trying to eat neatly from a paper plate at someone’s holiday party and not get crumbs all over their carpet and couch.
They have wonderfully chewy edges, thanks to the addition of bread flour, and soft, tender centers. Plus, you can make bread with it.