My name is Kristina and I'm the blogger behind Whipped, a healthy cooking, baking, and nutrition blog.I am so excited to be guest posting today for Chelsea during her 12 Days of Christmas Treats! I’ve been stalking her delicious blog from the start and love that I get a chance to participate in the holiday fun!
When Chelsea asked me to choose a recipe for her series I didn’t have to think twice – these Chewy Sugar Cookies are a cookie staple in my house.
These are definitely a favorite and hope they become one of yours too! Have a fabulous holiday! From my kitchen to yours!
Yields 2 Dozen
Yields 2 Dozen
3/4 cup plus 2 Tbs. granulated sugar
4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
1/2 tsp. kosher salt
1 large egg
1 Tbs. light corn syrup
1 tsp. vanilla extract
2 drops almond extract
9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
White or colored (coarse) sanding sugar for rolling
. Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.
. In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
. Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar. Arrange at least 2 1/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Fabulous recipe from Fine Cooking