I’ve been holding out on you guys but not on purpose!  It’s a timing thing…

 

 

See I baked these cookies before the marathon, along with a batch of Puffy Pumpkin Spice Honey Cookies.

 

 

And then life happened, and I never posted the recipe.

 

 

Which is a total bummer because they might be the best soft sugar cookies I’ve ever tasted.

 

 

So you should taste them!

 

 

And then share them with the people that you like (and that you want to like you too).

 

 

These cookies froze beautifully, which makes them top on my holiday baking list.

 

 

I know I’ve been slacking on cookie month, but I’ve already got my next recipe picked out, so I’m setting aside some baking time this weekend for sure.

 

 

 

 

Chewy Sugar Cookies

From Whipped

 

Ingredients

3/4 cup plus 2 Tbs. granulated sugar
1/2 cup unsalted butter, softened but not meltingly soft
2 tbs. vegetable shortening, preferably trans fat free, softened
1/2 tsp. kosher salt
1 large egg
1 Tbs. light corn syrup
1 tsp. vanilla extract
2 drops almond extract
2 cups plus 2 Tbs. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

 

Preparation

Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment or Silpats.

In a large bowl beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.

In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (or I just used regular white sugar). Arrange at least 2 inches apart on the prepared baking sheets.

Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

These cookies freeze well.

 

Notes:

I subbed in oil for shortening since I didn’t have any and just left out the corn syrup for the same reason.  I couldn’t even tell something was missing!