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chicago style sugar cookies

Chicago Sugar Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 Measuring spoon set
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 wire cooling rack
  • 1 Rolling Pin optional
  • 2 Cookie cutter optional
  • 1 Small bowl for sanding sugar, optional

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • 1 1/4 cup granulated sugar
  • 1/4 cup powdered sugar sifted
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 tablespoon whole milk room temperature
  • 1/4 cup sanding sugar for rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
  • Beat softened butter, granulated sugar, and powdered sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes.
  • Add the egg, egg yolk, vanilla extract, and almond extract if using, and beat until smooth and glossy.
  • Mix in the milk just until incorporated to loosen the dough slightly.
  • Add the dry ingredients to the wet ingredients in two additions, mixing on low until a soft, cohesive dough forms.
  • Cover and chill the dough for 1 hour to firm up and develop flavor.
  • For drop cookies, scoop 1 1/2-tablespoon portions, roll into balls, and, if desired, roll in sanding sugar.
  • For cut-outs, roll chilled dough to 1/4-inch thickness on a lightly floured surface and cut with cookie cutters.
  • Arrange cookies 2 inches apart on prepared sheets and bake 8 to 10 minutes until edges are set and tops look matte but not browned.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the quintessential soft Chicago-style bakery sugar cookie, avoid overbaking; pull them when the centers still look slightly pale for a tender crumb. If you prefer thicker, cakier cookies, chill the scooped dough balls an extra 20 minutes and bake straight from cold. Humidity can affect spread, so add 1 to 2 tablespoons more flour if the dough feels sticky after chilling. For sharp cut edges, roll between two sheets of parchment and re-chill the sheeted dough 10 minutes before cutting. Customize the flavor by swapping almond extract for lemon or adding 1/2 teaspoon of vanilla bean paste. These freeze well baked or unbaked; freeze dough balls on a tray, then store in a bag and bake from frozen adding 1 to 2 minutes.
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