Every time I make these cookies I am asked for the recipe. Everybody says they're the best sugar cookie they've tasted! You must follow the recipe exactly or they won't be as good as they should be. Please don't let the length of the directions scare you, they are really easy to make. I just like to give all the little tips I've found that seem to make a difference in how they turn out. Enjoy! :)

Chewy Sugar Cookies

2 1/2 sticks UNSALTED BUTTER, softened slightly
2 cups sugar
2 3/4 cups WHITE LILY brand all-purpose flour-it makes a much better cookie so don't substitute)
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
2 tsp. vanilla extract (imitation is fine)
1/4 cup or so of sugar to roll in

Directions:
Preheat oven to 350 degrees F. In a medium bowl stir together well the flour, baking powder and salt; set aside. In a large bowl, using an electric mixer, cream together the butter and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Using a wooden spoon (not metal), gradually stir in the dry ingredients until just blended (over mixing at this stage can make the cookies tough/packy). Roll the dough into walnut sized balls. Put the 1/4c. or so of sugar in a plate and roll the balls through the sugar to coat. Place the balls about 1 to 2 inches apart on ungreased non-stick cookie sheets (I put 15 cookies - 5 rows of 3 cookies - on a 9 1/4 x 13" cookie sheet and usually get 45 cookies per recipe). Bake for 8 to 10 mins. in preheated oven. For chewier/softer cookies, bake only 8 mins. The tops will still be pale, but the bottoms will be lightly golden. The sugar in them will continue to cook them a little longer after you remove them from the oven and it's important not to exceed the baking time if you want the best results and want them chewy, even if you're not sure they're quite done. I've found it's far better to go ahead and take them out rather than risk over baking them. Allow cookies to cool completely before removing from the cookie sheets. Place in air tight container.

NOTES: You can chill the dough in the refrigerator for 15-30 mins. or so and it will be easier to handle (do NOT add extra flour for this). Also, lightly flour your hands when making them to help keep them from sticking to your hands and dip spoon in water between balls to help keep dough from sticking to spoon. NEVER melt the butter, but if you don't have time for it to soften, you can cut it up in chunks and put it in the microwave for a few seconds or just long enough for it to soften just a little bit. It should never melt and lose it's form though because they will not turn out right. It only needs to be slightly softened to be able to cream it with the sugar. Also, I've found if it's too warm in the kitchen and the butter has been sitting out a while and is too soft, they won't turn out quite right either. These cookies tend to spread while baking so if placed too far apart they'll spread too thin and won't be very chewy. They'll still taste great though, but we like them chewy! These are great cookies and are really easy to make.