Side Pannel
Soft and Chewy Egg Sugar Cookies
- Prep Time: 1 hour, 15 minutes
- Cooking Time: 10 minutes
- Serves: 2 1/2 to 3 dozen cookies.
Soft and Chewy Egg Sugar Cookies
- Recipe Submitted by Rosemary on 11/26/2014
Category: Holiday, Kids, Cookies
Ingredients List
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup sugar for rolling cookies
- 1 tsp finely minced lemon, lime or orange zest (if making a citrus version)
Directions
1. Sift together the flour, baking soda, baking powder and salt. Set aside.
2. Cream together the butter and 1 1/2 cups sugar until quite light and fluffy.
3. Beat in the egg and vanilla extract. (Add the citrus zest here if using it.)
4. Fold in the dry ingredients until a soft dough forms.
5. Refrigerate the dough for an hour or so, especially if you are working in a hot kitchen.
6. Preheat oven to 350 degrees F.
7. Roll the dough into about 1 inch balls.Roll the balls into additional sugar before placing them on lightly greased, or preferably parchment paper lined baking sheets, about 2 inches apart. I like to press them down lightly with the flat bottom of a drinking glass.
8. Bake for 8-10 minutes just until the bottom edges begin to turn brown. These should still be quite light in color when baked.
9. Cool for just a few minutes the pan before transferring the cookies to wire racks to cool completely.
10. These freeze very well for weeks in airtight containers.
2. Cream together the butter and 1 1/2 cups sugar until quite light and fluffy.
3. Beat in the egg and vanilla extract. (Add the citrus zest here if using it.)
4. Fold in the dry ingredients until a soft dough forms.
5. Refrigerate the dough for an hour or so, especially if you are working in a hot kitchen.
6. Preheat oven to 350 degrees F.
7. Roll the dough into about 1 inch balls.Roll the balls into additional sugar before placing them on lightly greased, or preferably parchment paper lined baking sheets, about 2 inches apart. I like to press them down lightly with the flat bottom of a drinking glass.
8. Bake for 8-10 minutes just until the bottom edges begin to turn brown. These should still be quite light in color when baked.
9. Cool for just a few minutes the pan before transferring the cookies to wire racks to cool completely.
10. These freeze very well for weeks in airtight containers.
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