Tag: gordon ramsay sugar cookies

World’s Best Chewy Sugar Cookies by Gordon Ramsay

These are truly the world’s best sugar cookies as far as my family and friends are concerned. They are soft, chewy, keep well, pretty as can be, and have a simple and pure flavor that keeps hands reaching for just one more. Growing up, my son’s favorite cookie was the sugar cookies from the Great American Cookie company, so I set out to find a recipe that supplanted those in his mind – and these did just that. Last week I convinced my friend Stacey, of SouthernBite, to make them for his son’s class at school and he has now declared that he will never use another sugar cookie recipe. This is now his go to as well!

I offer up such high praise today because I want you to understand just how good these are! These are the cookies you want to make for parties, surprise gifts, and more. These are the cookies you want to fill your cookie jar with when the grandkids come over or the kids come home from school. These are the cookies you want to send back to college for your student to share with their dorm mates. These cookies are simply the best and as such they are worthy of the best people in your life. I strongly encourage you to print this recipe out (now), pin it, share it on Facebook, tuck it in your cookbook, and use it often!

You’ll need: brown sugar, white sugar, clear corn syrup*, vanilla, baking powder and baking soda, salt, all purpose flour, and colored sugars for decorating. You’ll also need lemon extract if you really want to take these over the top! I add just a smidge but sometimes I forget it and they are still good so go with your preference.

*Yes, you do need corn syrup for this. If you’d like to substitute something for it, let me know how it turns out. They will probably be fine but I don’t recommend any substitutions.

Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets. I just spray them with cooking spray.

Place butter, brown and white sugar, butter, corn syrup, vanilla, lemon extract (if using), baking powder, baking soda, salt, and egg in a large mixing bowl. Beat with an electric mixer until well blended. Add in flour and beat until well incorporated.

This is your dough, all ready to scoop out!

Mix different colors of sugar sprinkles together in a bowl. I like to mix blue, red, and yellow but you can use whatever you have. Use a cookie dough scoop to scoop out balls of dough and roll them in your sprinkles.

Place them about two inches apart on a greased cookie sheet.

Bake these for about ten minutes or until the edges just barely start to brown.

Allow to cool for 5 minutes on baking sheet and then remove and allow to cool completely. I usually just lay out some towels on my countertop and remove them to these to cool. Once cooled, store in an airtight container at room temp. But trust me, that container will be empty very soon!

Reach through your screen and grab one of these! If you can’t figure out how to do that, the next best thing is making a batch as soon as you can.

Get ready to experience your new favorite chewy sugar cookie!

Ingredients

3/4 cup butter at room temp
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup light (clear) corn syrup
2 teaspoon vanilla
1/2 teaspoon lemon extract or flavoring optional
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 1/2 cups all purpose flour
3-4 colors decorating sugar for rolling dough in

Instructions

Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets. I just spray them with cooking spray.Place butter, brown and white sugar, butter, corn syrup, vanilla, lemon extract (if using), baking powder, baking soda, salt, and egg in a large mixing bowl. Beat with an electric mixer until well blended. Add in flour and beat until well incorporated.
Pour a few tablespoons of each color of decorating sugar into shallow dish. Stir to combine colors. Drop dough by tablespoonfuls (a tablespoon cookie scoop works well here) into sugar, rolling the balls to coat them. Place on prepared baking sheets, about two inches apart.
Bake cookies for ten minutes until the edges are just barely beginning to brown, they’ll look soft. If you bake these cookies too long, they’ll be crunchy rather than chewy.
Remove from oven and cool on baking sheet for 5 minutes, then transfer to rack to cool completely.

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Chewy Chocolate Sugar Cookies

It is all about the chew for me with cookies.

And boy, do these guys have some chew…

Not crispy or hard. Not soft or cakey.

Just chewy and delightful. Personally what I consider to be the best cookie texture. Although I do have a soft spot for a good tender, crumbly shortbread of sorts.

If you feel the same way that I do about chewy cookies, then I’m sure that you would enjoy these. Especially if you like chocolate!

But if you do like chewy cookies and don’t like chocolate (is that even possible?) or maybe just prefer good ol’ vanilla, you should head on over to THIS post. It has an absolutely amazing recipe for Chewy Vanilla Sugar Cookies. They are beyond good and, just like these cookies, are a Cooks Illustrated recipe.

I made these cookies simply because I was curious about using dark corn syrup in a cookie recipe. Turns out that it really helps nail down that chewy texture!

Chewy Chocolate Sugar Cookies

Author: Cooks Illustrated

½ cup (3½ ounces) plus ⅓ cup (2⅓ ounces) granulated sugar
1½ cups (7½ ounces) all-purpose flour
¾ cup (2¼ ounces) Dutch-processed cocoa
½ tsp baking soda
¼ tsp plus ⅛ tsp salt
½ cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 Tb unsalted butter, softened
⅓ cup packed (2⅓ ounces) dark brown sugar
4 ounces bittersweet or semisweet chocolate, chopped into ½-inch pieces

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
Using stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining ⅓ cup granulated sugar at med-high speed until light and fluffy, about 2 minutes. Reduce speed to med-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down bowl as needed with rubber spatula. Reduce speed to low, add flour mixture and chopped chocolate, and mix until just incorporated, about 30 seconds, scraping down bowl as needed. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed. Refrigerate dough for 30 minutes to firm slightly.
Working with 2 tablespoons of dough at a time, roll into balls. Roll half of dough balls in sugar to coat. Place dough balls 2 inches apart on prepared baking sheet; repeat with remaining dough balls. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes, switching and rotating baking sheets halfway through baking. Do not overbake.
Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature.

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Soft Baked Funfetti Sugar Cookies

I feel like there are certain foods people expect you to grow out of at some point. In this category I’d place things like Iced Animal Crackers, Fruity Pebbles, Pop Tarts, Totino’s Pizza Rolls, all things Little Debbie…you get the picture. What’s so wrong with preferring your frozen chicken nuggets be shaped into something somewhat resembling a stegosaurus? (If you’re sitting there thinking to yourself that the initial issue is that I’m 23 eating frozen chicken nuggets, that’s beside the point.) I don’t buy into that logic.

I’d also say anything with an excessive amount of sprinkles somehow gets placed in that category. Thankfully I have no plans to ever outgrow sprinkles. They remind me of birthday parties.

So, it’s no surprise that when it comes to funfetti I always turn to the funfetti queen, Sally, over at Sally’s Baking Addiction. She does funfetti Friday’s. That’s a girl after my own heart right there. These cookies are a breeze to make. I made mine a bit smaller so I could do my usual ‘justify eating four cookies because they’re not quite as big’ thing. I also like mini desserts. These are perfect. They’re slightly crisp around the edges (crisp, not crunch), but chewy and soft in the middles. I’m sure if you make them in regular sized portions you can get even more of the gooey sugar cookie type thing going on. Amazing.

Funfetti away!

Soft Baked Funfetti Sugar Cookies

Recipe from Sally’s Baking Addiction

Ingredients

1/2 cup (1 stick) unsalted butter, softened to room temperature*

3/4 cup sugar

1 large egg, at room temperature*

1 teaspoon vanilla extract

1 and 1/2 cups spoon & leveled all-purpose flour*

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar (can not be omitted)

1/2 cup sprinkles, plus more for sprinkle on top before baking

Instructions

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.

Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.

Chill the balls of dough on the cookie sheet for at least 30 minutes and up to 3 hours in the refrigerator. This step will prevent spreading in the oven.

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Notes from Sally:

If you’re in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Recipe retested on 4/29/13 to add 1/4 cup more flour to resolve spreading issues. Use 1 and 1/2 cups total flour, which will aid in the spreading issues.