Chewy Sugar Cookies
This soft and chewy sugar cookie recipe requires no chilling and can be made gluten-free.
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Ingredients
For the Cookies:
- 2 ¾ cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, - about 2 sticks
- 1 ¼ cups sugar
- ¼ cup cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 1 large egg
For the Raspberry Cream Cheese Frosting:
- ½ cup butter, at room temperature
- 6 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1- pint raspberries
Instructions
To make the cookies:
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or hand mixer and large bowl, cream the butter, sugar, and cream cheese for cream on medium speed for 5 minutes or until light and fluffy.
- Add the egg and extracts. Using a spatula, scrape the sides of the bowl to incorporate the film of butter and sugar that has collected on the sides. Beat on medium speed until the egg is fully incorporated.
- Add the flour to the butter-sugar mixture. Mix on medium speed until a thick, smooth dough is formed. *Make sure to stop and scrape the flour from the sides of the bowl as needed
- Using a cookie scoop or tablespoon, scoop 1 tablespoon of dough and roll into a ball.
- Place the dough onto the lined baking sheet.
- Using the bottom of a jar or glass, flatten the ball of dough to ¼-inch thickness. *Lightly coat the jar or glass with cooking spray to prevent the dough from sticking.
- Place the baking sheet in the oven and bake for 8 to 9 minutes, or until the cookie edges are light gold.
- Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes before transferring to the cooling rack.
- Once cooled frost the cookies using the recipe below.
To make the frosting:
- In a medium bowl of a stand mixer, cream butter, cream cheese, and vanilla.
- Reducing mixer speed, slowly add in the raspberries, powdered sugar, and milk. Mix until the raspberries are completely incorporated and the frosting is smooth and pink.
- If frosting seems too thick, add an additional teaspoon of milk until frosting reaches desired consistency.
- Frost cookies once they have cooled completely.
- Refrigerate any remaining frosting in an airtight container for up to a week.
Nutrition
Serving: 1 cookie (frosted) | Calories: 191kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 95mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
