If you’ve been searching for a yummy sugar cookie that is chewy in the center and crisp at the edges, then today’s recipe is for you! These delicious “drop” cookies are rolled in sugar just before baking, leaving you with a perfectly sweet, buttery cookie that won’t last long in the cookie jar! One of the best parts about making these cookies: you don’t even need a mixer! Just grab three bowls, a whisk, and a spatula and you are ready to mix!
The recipe for chewy sugar cookies is from America’s Test Kitchen. I’m a huge fan of America’s Test Kitchen. I DVR their programs (America’s Test Kitchen and Cook’s Country) from PBS, and watch them while I walk on the treadmill. I love how they spend many, many hours of research and many attempts to perfect a recipe. I usually have very little that I need to tweak in recipes I get from them. I really only adapted this for gluten-free by switching to a good gluten-free flour blend and adding xanthan gum.
I’ve made two batches of these cookies already this spring. One batch I made with Jules All-Purpose Flour (includes xanthan gum) and the other batch with Gluten Free Mama’s Coconut All-Purpose Flour Blend and xanthan gum. Both tasted great!
Plates of these delicious chewy sugar cookies have vanished very quickly around here, so I can’t tell you how many days they stay great for. The longest we’ve had any left to consume was 2 days, and they were still perfect!
- 2¼ cups (11¼oz.) good gluten-free all-purpose flour blend
- 1 tsp. xanthan gum (omit if using Jules or another flour blend with xanthan)
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1½ cups (10½ oz) sugar
- 2 oz. cream cheese, cut into 8 pieces
- 6 Tbsp. (3/4 stick) unsalted butter, melted and still warm
- ⅓ cup vegetable oil or corn oil
- 1 large egg
- 1 Tbsp. milk
- 2 tsp. vanilla extract
- additional ½ cup sugar for rolling
- Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or silicone baking mats.
- Whisk flour, xanthan gum, baking soda, baking powder, and salt together in medium bowl. Set aside.
- Measure ½ cup sugar into a small bowl; set aside for rolling dough in later.
- Place 1½ cups sugar and cream cheese in large bowl. Melt butter in microwave, then pour over sugar and cream cheese and whisk to combine. Whisk until there are no large lumps of cream cheese left. Whisk in the oil until well blended. Add the egg, milk, and vanilla; continue to whisk until smooth.
- Using a rubber spatula, stir in the flour mixture until a soft, homogeneous dough forms.
- At this point, I find it helpful to put the dough in the refrigerator for 15-30 minutes, so it isn’t quite so soft to work with.
- Use a cookie scoop to scoop balls of dough that are approximately 2 Tablespoons in size .
- Roll the dough balls in the bowl of sugar.
- Place dough balls on lined cookie sheets, leaving adequate space between dough balls. I ended up with 12 cookie dough balls per sheet, and 2 sheets worth of dough balls, totaling 24 cookies.
- Using bottom of a drinking glass, flatten the dough balls until 2 inches in diameter. If you choose or forget this step, the cookies will stay domed, and will still be chewy, but softer.
- Sprinkle tops with additional sugar that is left over from the small dish of rolling sugar.
- Bake 1 tray at a time in a 350° oven for 11-13 minutes, or until the edges are set and just beginning to brown.
- Cool cookies on the cookie sheets for a few minutes, then gently transfer the cookies to a cooling rack. These really do taste best when they’ve had a chance to cool completely to room temperature so you can enjoy the crisp edges and chewy centers.