Large Melt-In-Your-Mouth Sugar Cookies

It's the first recipe of the 2017 Cookie Challenge! If you don't know what the Cookie Challenge is, check out my last post. :) I thought I'd start out simple. This in't my first time writing my own recipe, but it's still hard and requires patience, and cooperation...with yourself. This is my version of the classic sugar cookie. It took me five tries to get it to this, which could still be perfected. But they turned out pretty well.

These cookies have crunchy edges, and a soft, slightly chewy inside. They're also pretty large. I made the cookies about two spoonfuls of dough thick. You could make them smaller, and your results should be pretty similar. 

The batter contains both white, granulated sugar, and brown sugar. Granulated sugar must of course be included for sugar cookies to be true to their name. I also added in some brown sugar to draw in some moisture and keep the cookies thick. Balance is important!!

I've also included a teaspoon of cornstarch. I've used cornstarch in crafts, but it's actually a thickener. I think that even just that little bit helps to make the cookie chewy.

We're also going to chill the dough in the fridge for a few hours to eliminate having to work with sticky dough, and to solidify it. This is vital to our cookies not spreading all over and sticking to the pan. I've had that happen a few times(😬)!!

Check out the full recipe down below. Go back and read my other posts to find more fun recipes, and leave all requests down below! Thanks for reading and make sure to follow my instagram page for #sweettreatsweetheart ;)))

Large Melt-In-Your-Mouth Sugar Cookies

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/2 tsp salt
• 3/4 cup (1.5 sticks) cold, chopped butter
• 3/4 cup granulated sugar
• 2 Tbs brown sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla

*Make sure that your butter is cold, straight out of the fridge. The softer the butter is, the more the cookies will spread.*

Directions

1.  Cream sugars and cold butter for several minutes on medium speed until smooth.
2.  Add in egg then beat, add in the egg yolk and then beat, and add in the vanilla and beat.
3.  In a separate bowl, toss flour, baking soda, salt and cornstarch.
4.  Slowly add dry mixture into the wet mixture, beating on low as you go.
5.  The batter will be slightly sticky. Use a spatula to get all of the dough off of the sides and into one pile at the bottom of the bowl. Cover the bowl with plastic wrap, then put it in the fridge to cool for 2-3 hours. *The dough should not need any time to soften again after it has chilled. It should be molded and baked straight away.*
6.  Roll together two spoonfuls worth of dough and place them at least 2 inches apart on greased baking sheets or mats. They are large, and will spread!
7.  Bake your cookies for about 12 minutes at 350 degrees Fahrenheit.
8. Allow to cool and solidify before digging in, and enjoy! 

Makes about 15 large sugar cookies.