Crispy & Chewy Sugar Cookies

When I first made these cookies, I have to admit, I had more than my fair share fresh off of the cookie sheet.  Crispy & Chewy Sugar Cookies are crispy on the outside but delightfully chewy on the inside.  Absolutely addictive.  Make them when you have the opportunity to share, or you might be in danger of consuming them all by yourself!

Here is what you need…

In a large mixing bowl, beat the butter, shortening, and sugars until fluffy.

Add egg and vanilla and mix until well blended.

Mix in flour, baking soda, cream of tartar, and salt just until blended.

Roll the dough into balls.  Dip half of each ball into water, then into sugar.  If you skip the water step, you will get a different “finish” to the cookie.  Scroll down a bit more to see a picture of the difference…

Place sugar-side up on an ungreased baking sheet.  Gently press down slightly.

Bake for 6 to 8 minutes.  The cookies will be puffy and might look a little underdone.  If

See the difference between one dipped in water then sugar, and one just dipped in sugar?  The water step makes the sugar more crispy and keeps it from just blending in to the cookie.  They look more like soft & chewy peanut butter cookies!

Let them cool on the baking sheets for at least 5 minutes before removing to wire racks to cool completely.

Crispy & Chewy Sugar Cookies
Recipe adapted from Taste of Home

1/2 cup butter, at room temperature
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt

Preheat oven to 400 degrees F.  In a large mixing bowl, beat the butter, shortening, and sugars until fluffy.  Add egg and vanilla and mix until well blended.  Mix in flour, baking soda, cream of tartar, and salt just until blended.

Roll dough into balls.  Dip half into water, then into sugar.  Place sugar-side up on an ungreased baking sheet.  Bake at 400 degrees F for 6 to 8 minutes.  Cookies will be puffy.  Let cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.  Store in an airtight container.

Makes 2 to 4 dozen.