Eggless chewy Sugar cookie

A few sounds and sites return me to childhood , but a chewy sugar cookie does it everytime . My mom made the best cookies ever , unfortunately the recipes were lost when we had a flood in the basement of our new home before I had the chance to unpack . This recipe comes really close , it has the classic crunchy exterior and chewy , slightly dense interior . The recipe comes from Americas test kitchen but , it is made with an egg . I amended that by replacing the egg with apple sauce and some cream of tartar . One very important note is NOT to over handle , as this WILL result in flatter crisper cookies . Do watch baking times , it varies , but for me 11 minutes worked out great , however , as ovens vary you may need to bake up to 13 minutes . The cookie should appear pale and just a hint of color should appear on the edges . Enjoy !

Makes 2 dozen

Amended from Americas test Kitchen

Photograph by Rahul Mahtani

2  1/4 cups ( 11  1/4 oz ) unbleached all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp table salt

1  1/2 cups ( 10  1/2 oz ) sugar , plus 1/3 cup for rolling

2  oz cream cheese

6 tbs ( 3/4 stick ) unsalted butter , melted and still warm

1/3 cup vegetable oil

1 large egg  OR  2 tbs unsweetened apple sauce plus 1/4 tsp cream of tartar

1 tbs milk

2 tsp vanilla extract ( I use Neilen Massy , its the best in my opinion )

Adjust oven rack to middle position and heat oven to 350*F . Line 2 large rimmed baking sheets with parchment paper . Whisk flour , baking soda , baking powder and salt together in a medium bowl . Set aside.

Place 1  1/2 cups sugar and cream cheese in a large bowl . Place remaining 1/3 cup sugar in shallow dish and set aside . Pour warm butter over sugar and cream cheese and whisk to combine ( some small lumps of cream cheese will remain but will smooth out later ). Whisk in oil until incorporated . Add egg ( OR applesauce plus cream of tartar ) , milk and vanilla ; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms .

Divide dough into 24 equal pieces , about 2 tbs each . Using hands roll dough into balls . Working in batches , roll balls in reserved sugar to coat and evenly space on prepared baking sheets , 12 balls per sheet . Using bottom of drinking glass , flatten dough balls until 2 inches in diameter . Sprinkle tops evenly with 4 tsps of sugar remaining in shallow dish ( 2 tsps per tray ), discarding any remaining sugar .

Bake , 1 tray at a time , until edges are set and just beginning to brown 11 to 13 minutes , rotating tray after 7 minutes . Cool cookies on baking sheets 5 minutes . Using wide metal spatula , transfer cookies to wire rack and cool to room temperature .


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