Soft and Chewy Sugar Cookies

Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier.  For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up.  The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted.  If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up.  We have a whole post about How to Soften Butter, click here if you need more information on how to do that.

Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar and eggs properly.

Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.

We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.

Cookie size is a matter of personal taste. The important part is making them all the same size so they bake evenly. We like a good-sized cookie, so we use a medium-sized cookie dough scoop that makes a portion that has approximately 2 tablespoons of cookie dough. You can also pull out your food scale and measure the cookie dough.

Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet halfway through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this than burn a whole tray of cookies.

Cookies should always be stored in an airtight container.  They should be completely cooled before storing them. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.