Chewy Sugar Cookies
These cookies are chewy, crumbly, airy, and will melt in your mouth - I hope you enjoy!
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Servings: 48 Cookies
Ingredients
- 1 Cup Butter
- 1 Cup Shortening
- 1 Cup Powdered Sugar
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- 4 Cups Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ Cup Sprinkles for Decoration
Instructions
- Preheat oven to 350 degrees and line cookie sheets with parchment paper.
- Combine Butter, Shortening, Powdered Sugar, and Granulated Sugar into a large mixing bowl. Cream together using beaters or stand mixer with the paddle attachment until completely incorporated. Beat on Med-High for 60-90 seconds or until mixture has minimal lumps and is a light yellow color.
- Add eggs and vanilla extract to the butter/sugar mixture. Beat on low until just incorporated.
- In a separate, smaller bowl, combine Flour, Cream of Tartar, and Baking Soda. Whisk together (or sift together) until well mixed.
- Add half of the flour mixture to the butter/sugar mixture - beat on medium until almost combined. Add the second half of the flour mixture and continue beating until everything is fully mixed. The batter will be tacky, but shouldn't stick to your hand.
- Scoop or roll the cookie dough into balls of a heaping 2 teaspoon of dough (approximately 20g) and roll in extra sprinkles or sugar mixture. Place on lined baking sheet about 2-3 inches apart. Use a glass (or any object with a flat surface) to press down the balls to about ½" thickness.
- Bake in the oven for 10-12 minutes - until edges start to slightly brown.
- Let cool on the tray for at least 5 minutes before transferring to a wire cooling rack.
Notes
Store cookies in an airtight container for 5 days. Freeze in sealed airtight container for up to 3 months.