The vast majority of people usually enjoy a sweet and simple butter cookie (sugar cookie). However, not everyone likes cookies the same way. There’s generally a big split: those who like them crunchy and those who love them chewy.
You could divide the world into these two kinds of people. I’m 100% team chewy. For me, a good cookie must be soft to be enjoyable. But there is the dark side of people that like to feel pain in their teeth in every bite, and that’s perfectly OK.
In case you didn’t know, there are three major factors that determine the crunchiness or chewiness of your cookies. Once you know these rules your cookie game will be on another level. I promise it.
- The sugar: You can use either brown sugar —preferably packed— or white granulated sugar. If you use white sugar you will get crunchier cookies, but brown sugar will give you softer cookies. I usually use a mix of both, but if I want chewy cookies I will use double the amount of brown sugar than white sugar. You can apply this logic in the opposite way for a crunchier result.
- The eggs: The yolk will give you a softer result than the egg white. Usually, I use the whole egg for my cookies, but there are ingredients that are harder than others. For example, if I’m going to make oatmeal cookies — oats tend to give dryer results—, I will only use the yolk to make the final result chewy.
- The butter: Melted butter will give you chewy cookies and softened butter will make crunchier cookies.
These three golden rules will give you a lot of control over the results you are looking for in your cookies. No more waiting for the best when you are baking cookies!
These chewy butter cookies are so perfect and simple that I warranty everybody will love them — except the crunchy cookie lovers, but what can we do?
The thing that I love the most about this recipe is how easy it is, and how delicious the result is. Cookie recipes can be so variant from one batch to another. So I was thrilled when I made the first batch of these beauties and the result was exactly as I wanted.
Another strength of this recipe is that you can make as many sugar cookies as you need and then save the rest of the dough for another day. The dough can be in the fridge for up to 5 days without any problems. The only thing you have to do is make the small balls and store them in a closed recipient. It is important that you make the shape before freezing it because the dough will get harder and it will be really difficult to shape the cookies.
I usually make a small batch (6-8 cookies) to help with my self-control. Then I save the rest and when I get the cookie craving I go to the freeze and bang! Butter Cookies in 10 minutes.
You can also add some extras: rainbow sprinkles, chocolate sprinkles or simply some granulated sugar.
I really hope you enjoy this simple recipe, and if you tried it out please let me know in the comments how was your experience with these beauties.
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The best recipe for chewy butter cookies
- 1 cup packed brown sugar
- ¼ cup granulated white sugar
- ½ cup melted unsalted butter
- 2 cup all purpose flour
- ½ Tsp baking soda
- ½ Tsp salt
- 1 tsp vanilla extract
- 1 egg
Preheat the oven to 180ºC (356 ºF)
Mix the flour, the baking soda, and the salt.
In another bowl mix the white sugar, the brown sugar, the melted butter, the egg and the vanilla.
Incorporate the flour slowly until the mix has a paste consistency.
Make small balls and place them on a nonstick oven sheet and take it to the oven for 10 minutes.
Once out, let them in the oven sheet for a couple minutes. Then transfer the cookies to a cooling rack.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.