Sometimes I want cookies, but don’t want the hassle of making batches of cookies. It just takes too long! Instead, I spread them out in a sheet pan, make one giant cookie, and then cut them into squares. I had a craving for sugar cookies and did not want to make cut outs, so I looked for a chewy sugar cookie recipe.
SUGAR COOKIE CUT OUTS
VS
DROP SUGAR COOKIE
- CUT OUT DOUGH NEEDS TO BE CHILLED, DROP DOUGH DOES NOT
- MORE SUGAR IN THE DROP COOKIE BATTER
- CUT OUTS SOFT AND CRUMBLY, DROP COOKIE SOFT AND CHEWY
Since I am making one enormous cookie, I want a chewier texture for my cookie. The drop cookie dough has way less wait time before I reach sweet, chewy sugar cookie gratification.
INGREDIENTS
- 2 1/2 cups gluten free flour
- 1 1/2 cups granulated sugar
- turbinado sugar to sprinkle on top
- 1 egg, room temperature
- 1/2 teaspoon xanthan gum (only use if your flour mix does not have it)
- 1/2 teaspoon salt
- 1 cup margarine
- 1 teaspoon vanilla
Let’s make chewy sugar cookie perfection!
Preheat the oven to 375 degrees.
Prepare a sheet pan or cookie tray by lining it with parchment paper.
In a bowl whisk flour, baking powder, salt, and xanthan gum.
In another bowl beat sugar and butter until fluffy. Add vanilla and egg to the bowl and mix well to incorporate. Now, add the flour 1 cup at a time and combine.
Scoop the chewy sugar cookie dough onto the sheet pan and sprinkle turbinado sugar over the top. The turbinado sugar adds some texture to the cookie. Put in the oven and cook for about 15 minutes.
The edges will be golden brown and the sugar on top will create a little crust. Let the sugar cookies rest for about 10 – 15 minutes before cutting into squares. If you cut them too soon the fall apart.
After you have cooled and cut them it is time to taste the chewy sugar cookie you have been waiting so patiently to eat.