Soft and Chewy Sugar Cookies

These are such good, plump sugar cookies and they can be whipped up quickly. They don’t spread out like a lot of other cookies, so they stay nice and chewy on the inside while getting crisp on the outside.

 They’re also not extremely sweet and sugary, which is a plus for me. I like desserts that aren’t too sickeningly sweet. 

Another thing I like about these is that you don’t have to chill the dough like most other sugar cookie recipes.

Soft and Chewy Sugar Cookies

  • 2/3 cup shortening
  • 2/3 cup butter
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • orange zest, optional

Preheat oven to 350 F.

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. 

Combine the flour, baking powder and salt, stir into the creamed mixture until the dough comes together. 

Roll dough into 1″ to 1 1/2″ diameter balls. Either roll the balls in sugar or leave them plain.

Place them on an unprepared cookie sheet and press the tops down lightly. They won’t spread out any so make them as thick as you want them to be when they finish baking. It’s the baking powder that does this. Have you heard that old saying? Powder puffs and soda spreads. It’s always helped me when I was baking.

Bake cookies 10 to 12 minutes until the bottoms are lightly browned. Cool cookies on wire racks. 

This batch made about 3 dozen cookies. They are delicious! My husband isn’t big on citrus flavors in desserts but I loved it. I thought it made the cookies taste bright and fresh. 


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