Soft and Chewy Sugar Cookies

Soft and Chewy Sugar Cookies - made dough September 17, 2017 from One Bowl Baking by Yvonne Ruperti

These cookies are slightly misnamed. They're not hard but they're not soft like a cakey cookie either. They're chewy but they're also a bit crisp if you bake them properly. That's because of the oil. Anytime you have oil in a sugar cookie, that's what leads to its crispness and airy texture.

When you first mix the cookie dough, the oiliness is pretty prominent and makes for a soft dough. I had to chill the dough for 15 minutes before I even dared shape it into logs. You could also scoop the dough into cookie dough balls but I knew I wanted to make sandwich cookies and it was easier to make them into dough logs to cut after chilling and before baking.

Like I've done before, I like making this kind of sugar cookie to use as sandwich cookies. With cookie butter as the filling. You could also use Nutella or peanut butter but cookie butter is my go-to sandwich filling with sugar cookies.

This was a nice straightforward cookie. The cookies themselves are crisp and airy with a good vanilla flavor, complemented by the cookie butter filling. Excellent for serving at a tea or party.

1 cup plus 2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
3/4 teaspoon salt
1/2 cup canola oil
1 large egg
2 vanilla beans, seeds scraped and reserved, or 4 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon cream of tartar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup granulated sugar, for rolling

1. In a large bowl, combine the granulated sugar, melted butter and salt. Stir in the oil, egg and vanilla bean seeds or extract until combined.
2. Add the flour, cream of tartar, baking powder, and baking soda, stirring until just combined. Do not overmix.
3. Portion into small dough balls, cover, and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Roll dough balls in 1/2 cup granulated sugar and evenly space on baking sheets. Bake, one sheet at a time, until edges are light golden brown and middles are no longer shiny or raw.
5. Let cool for several minutes then remove cookies to wire rack to cool completely. 
6. When cool, spread a layer of cookie butter on the bottom of half the cookies then sandwich with the other half.