Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Sugar Cookies
Updated Oct. 10, 2023
- Total Time
- 35 minutes, plus at least 1 hour chilling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus at least 1 hour chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 16 cookies
- 1½cups/180 grams all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon kosher salt (such as Diamond Crystal)
- ½cup/113 grams unsalted butter (1 stick), softened at room temperature
- ½cup/100 grams granulated sugar
- 1large egg, at room temperature
- 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
121 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 2 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium bowl, whisk the flour, baking powder and salt to combine. Set aside.
- Step 2
In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium-high, scraping down the sides as needed, until the mixture is light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat on medium, scraping down the sides with a spatula, until well combined, about 30 seconds. (Alternatively, this can also be done in a large bowl with an electric hand mixer.)
- Step 3
Add the dry ingredients to the wet ingredients and mix on low until just incorporated. Use a wooden spoon or spatula to give the batter one last stir and incorporate the flour from the bottom of the bowl. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour and up to 24 hours.
- Step 4
Heat oven to 350 degrees, placing one rack in the top third of the oven and another in the bottom third. Line 2 baking sheets with parchment paper.
- Step 5
Remove the dough from the fridge. Scoop out 1 heaping tablespoon (about 25 grams) of dough, roll into a ball and place on the prepared baking sheets, continuing with the remaining dough and setting the balls about 3 inches apart. Using the palm of your hand, gently press down on the balls to flatten them to 2-inch rounds.
- Step 6
Bake until the edges and undersides are lightly golden but the centers are still soft, 8 to 10 minutes, switching the rack positions and rotating the baking sheets halfway. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes. Transfer the cookies to a rack to cool completely, then transfer to an airtight container to keep at room temperature for 2 to 3 days, or up to 1 week in the fridge.
Private Notes
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Cooking Notes
Gerrit
Adding a quarter-teaspoon of grated orange zest will make these cookies sing.
june
Roll the dough into a log, wrap in plastic film and chill. Then, unwrap and slice the log to desired thickness/thinness. No need to roll into balls. No need to flatten. Bake as directed. I sliced them thin and sandwiched them with chocolate ganache. Delicious!
Emma
Added the zest of 1 small lemon to the batter and dusted the finished cookies with powdered sugar. Helped with the flavor!
Jaylorraine
I used gluten free flour mix to make these cookies, and they turned out really well. The only change I made to the recipe was to cut back the amount of flour to a heaping cup of flour and I possibly could have cut the flour back to 1 even cup. Converting wheat flour cookie recipes to gluten free, either need more moisture or less flour. That has been my experience. I did not need to flatten the cookie dough before baking. I will be making these again.
Victoria
They do taste a fair bit like flour. Added orange zest, and were fine. I wouldn’t bake again though.
Easy Baker
Made these as described for the first batch but they were very boring even with added sprinkles. Used the rest of the dough for cutouts and they turned out very nice. Overall the taste was just ok. My family ate them but I had several requests to switch back to my usual cutout recipe next year.
orange and sprinkles
Added 1 tsp orange zest and dipped in sprinkles. Baked for 11-12 minutes, but cookies never browned. I think this bake time made the cookies too hard once cooled. After several days, they are like the hard grocery store cookies with the sprinkles and orange flavor.
Sparkle
I followed the recipe as printed and added some sprinkles before baking. They were fine but a little blah. I appreciate that they weren't overly sweet but they tasted flour-y. I have a wonderful sugar cookie recipe with cream cheese in the batter. I think I'll stick with that one.
Carolyn
Very nice flavor. Worked well for Christmas cut outs.
Erica
Used as Christmas cookies and put in the freezer for 15. Rolled in flour and did cut outs. 9 minutes in on buttered trays and were PERFECT!
Sally
My first batch never browned at all. I baked the second batch at 375; much crisper and more golden.
JG
I just made this recipe by weight as listed and it’s a total head scratcher. It’s barely made 12 cookies. The dough spent 5 hours in the fridge and came out exceedingly soft. I question if a freeze isn’t needed to prevent spread. They’re in the oven now and I fully expect them to spread into a mess.
june
Roll the dough into a log, wrap in plastic film and chill. Then, unwrap and slice the log to desired thickness/thinness. No need to roll into balls. No need to flatten. Bake as directed. I sliced them thin and sandwiched them with chocolate ganache. Delicious!
Teri
Rolling dough into log is brilliant. Thank you
Gerrit
Adding a quarter-teaspoon of grated orange zest will make these cookies sing.
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