Soft Chewy Vanilla Butter Cookies Recipes

SOFT & CHEWY VANILLA BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
• Add the flour, baking soda and salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1 inch balls; slightly flatten and place on ungreased cookie sheet.
• Place in preheated oven and bake for 8-10 minutes or until light brown.

SOFT, CHEWY SUGAR COOKIES

Steps:

• Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
• Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
• Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
• Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
• Decorate as desired.

SOFT AND CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
• Place the butter and sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (about 3 to 5 minutes).
• Add the egg, and beat on medium-high speed until incorporated.
• Stir in the egg yolk and vanilla extract until combined.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt.
• Stir together until incorporated.
• Use a 1.5-tablespoon cookie scoop to drop balls of cookie dough on the prepared baking sheets, allowing two inches in between for spreading.
• Flatten the balls slightly with the palm of your hand.
• Bake the cookies (one sheet at a time) in the center rack of the oven for 8 to 12 minutes, or until the edges are set and just barely beginning to turn golden. (Take care not to over-bake, or the cookies will not be as soft.)
• Cool on the baking sheet and transfer to an airtight container for storage.

SOFT AND CHEWY PEANUT BUTTER COOKIE RECIPE

Steps:

• Gather the ingredients.
• Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
• Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
• Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
• Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
• Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
• Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
• Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
• Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.