These sugar cookies bake up into large, soft, chewy cookies that have a bit of crispiness around the edges. They're flavored with vanilla, almond, and some freshly grated nutmeg. Perfect as-is, or ice them for the holidays. Either way, you will love these easy-to-make cookies.
340gramsall-purpose flour12 oz or about 2 2/3 cups
2teaspoonsbaking powder
170gramsunsalted butter6 oz or 1 1/2 sticks, very soft
64gramsvegetable oil2.5 oz or 1/3 cup
1teaspoonkosher saltI use Morton's. If you use Diamond, use 1 1/2 teaspoons. If using table salt or fine salt, use 1/2 teaspoon
1Tablespoonsvanilla extract14 grams or 3 teaspoons
ΒΌteaspoonalmond extract
several gratings of whole nutmegabout 1/4 teaspoon
198gramsgranulated sugar7 oz or 1 cup
2large eggs
For Salted Sugar for Rolling
100gramsgranulated sugar3,5 grams or about 1/2 cup
heavy pinch of fine salt
Instructions
In a medium bowl, whisk together the flour and baking powder. Set aside.
Cut the butter into pieces. If it's already very soft, you're good to go. If not, microwave for a few seconds--no more than 15--to get it nice and soft but not melted, especially if you are making the cookies by hand.
To the softened butter, add the salt, vanilla, almond extract, and nutmeg and whisk together until light, smooth, and creamy.
Pour in the oil and whisk until smooth. The mixture will be very thin at this point.
Add in the sugar and whisk well.
Add the eggs and whisk them in very well, taking the time to whisk vigorously for about a minute. This will give you the lightest texture as well as lighten the color of the finished cookies.
Switch to a spatula, and stir in the flour mixture completely until no loose flour remains and the mixture is uniform. The dough will be very soft but not sticky. If you prefer to work with a firmer dough, cover and refrigerate for an hour or two before continuing.
Place a rack in the center of the oven and heat to 350F.
Line 2 half-sheet pans with parchment. You will have to reuse 1 pan. If you have 3 pans, line all 3.
Whisk the sugar and salt together in a small bowl. (NOTE: If frosting the cookies, skip this step. Chill the dough, portion as noted below, shape, flatten, and bake.)
Portion the dough into 1-oz pieces. Working with one piece at a time, drop the dough into the salted sugar. Roll it around to coat with the sugar mixture and then shape into rough balls. Place 11 on your sheet pan, 2 rows of 4 along each long side and 1 row of 3 in the center.
Bake one pan at a time for about 11 minutes. I set my timer for 5 minutes, rotate the cookies, and bake for 6 more minutes. Cookies will barely be golden brown at the very edges and will only be a pale golden-brown on the bottoms.
Allow the cookies to cool on a rack for about 5 minutes and then use a turner/spatula to move them to cooling racks to cool completely.
Store in airtight containers at room temperature for up to 5 days.
Notes
Small-Batch Recipe (Makes about 1`5 chewy sugar cookies):
6 oz all-purpose flour
1 teaspoon baking powder
3 oz unsalted butter, very soft
1/2 teaspoon Morton's kosher salt, about 3/4 teaspoon Diamond Crystal, or 1/4 teaspoon fine salt
1.25 oz vegetable oil
1 1/2 teaspoons vanilla extract
1/8 teaspoon almond extract
a few gratings of fresh nutmeg
3.5 oz granulated sugar
1 large egg
Instructions remain the same
Substitutions
For even chewier cookies, substitute up to half the all-purpose flour with bread flour.
For even more depth of flavor, substitute brown sugar for up to half of the granulated sugar. This will result in cookies that are a bit darker in color and are a bit softer
Nutmeg is technically optional, although I love the flavor it adds. If you don't like nutmeg, substitute with just a bit of cinnamon or even consider some cardamom
To Make Crispier/Crunchier Cookies
If you prefer a crisper cookie, bake for about 14 minutes, or until the cookies are decidedly golden brown around the edges and a medium golden brown on the bottoms. Cookies will crisp up as they cool.
Tips
If frosting the cookies, do not roll them in the salted sugar before baking. You will definitely need to chill the dough before shaping.