The last few weeks have been ~weird~ to say the least (and not bring up any bad juju before cookie baking). I have had so many feelings about everything happening around the world. The one way I, and many people, cope is by doing something they love, pouring positive energy elsewhere. Although this is my wedding blog outlet, it is also my creative baby, too. I started this blog at a time when I needed a creative escape over four years ago and what better time than now to share something else personal to help others again.
In addition to my love for weddings and DIY, I have an innate love for baking. There's something special about taking basic ingredients and sharing the outcome with people you love. As far back as I can remember, my mom would show me how to bake countless things, while sitting atop a kitchen counter, all with a beige Hamilton Beach hand-mixer (that I still use to this day). Over the years, I acquired a vintage orange Butterfly Gold Pyrex mixing bowl that I use for *everything* food-related. With these two nostalgic, and borderline magical, things, I can make almost anything.
Today, I wanted to share an easy c h e w y sugar cookie recipe with you all that I have made both traditionally and gluten-free. I will try to keep it simple and brief, so you don't have to scroll through a whole slew of pictures and descriptions to get to the recipe. This has been adapted from many recipes tried and true over the years, and I think the cream cheese is the ticket! I like to think of baking in steps, so I broke this one down to as easy as A, B, C.
Kate's Chewy Sugar Cookie Recipe
Prep: 10 mins
Fridge: 20 mins
Cook: 10 mins
Yield: Approx. 30 cookies
- Baking sheet
- Silicone mat, parchment paper, or if you must, cooking spray
- Large bowl and medium bowl
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scooper or tablespoon for dough balls
- Cooling wire rack, if you have
- A drinking glass
- 2 1/4 cups of all-purpose flour (or GF flour blend with xanthan gum)