Crispy Sugar Cookies
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This recipe surprised me.
In a good way, don’t worry! I have a severe love for all cookies, specifically chocolate chip cookies, but every now and then I love a good sugar cookie. I typically head to the bakery to grab one instead of making them at home because I’ve never been able to create one that I truly love.
Until this very moment. eek!
I was skeptical at first because of how the cookies looked when they came out of the oven. They didn’t look bad, just not what I was expecting. You see…I used a recipe that is actually for caramel stuffed chocolate cookies so I thought they would come out looking more like that cookie…a little puffy with the cracks in the middle…you know what I mean? Instead they came out flatter.
Anyway…I let them cool before I determined them a recipe fail. 
I took a bite and was seriously amazed. They were better than any bakery sugar cookie I ever had! They may not have looked as pretty, but they were ridiculous good. The longer they sat, the better they got.
I ate three in row the next day. I just couldn’t help myself. These are definitely going on my list of one of my favorite cookies ever. They’re crispy along the edges and chewy in the center. The flavor is ridiculous, sweet, sugary and full of vanilla.
Too bad they’re all gone. I need one, now!
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- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1/2 plus 1/4 cup granulated sugar, divided
- 1 egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 375 degrees and line a cookie sheet with parchment paper or a non-stick baking mat.
- Cream together butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Add egg and vanilla and blend until combined.
- In a separate bowl combine flour, baking soda and salt. Add to the wet ingredients and blend until combined. Dough will be thick and sticky.
- Chill for one hour.
- Place 1/4 cup granulated sugar into a small bowl.
- Measure 1 1/2 tablespoons of dough, roll into a ball then dunk in the sugar until evenly coated. Place cookie dough balls onto baking sheet and bake for 8 minutes. The cookies will be thin and should be barely browning on the edges if at all. If you’re worried about over-baking, take them out sooner rather than later and let cool on baking sheet then remove to cooling rack to cool completely.
Recipe slightly adapted from Iowa Girl Eat’s Caramel Filled Chocolate Cookies
can you freeze the cookies or the dough to cook later?
yes!
Hi Do you think I could roll this out and make them into cut out cookies? thanks JJ
Hi Judy – I haven’t used this dough for cut outs so I am not sure. I do have a sugar cookie on my blog that is for cut outs – search Christmas cookies. Enjoy!
can i use white sugar instead of the brown sugar?
Yes, you can but the cookies may not be as chewy. Brown sugar has molasses in it which gives cookies a chewier texture.