Chewiest sugar cookies
Cookies
My 8-year-old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella. If you'd rather not eat raw dough, though, trust that Maddie and I have tasted this one, and we think it's great. We love the chewy sugar cookies made from this dough, too, of course—they remind us of those packaged slice and bake ones, but they're better. And thanks to Merrill's mom for the tip about using the patterned bottom of a glass to create a pattern in the cookies :)
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