Description
These Soft Summer Cookies are designed to resist melting in the heat, making them the perfect treat for warm weather gatherings. Enjoy a wonderfully soft and chewy cookie that holds its shape, no matter the temperature!
Ingredients
Scale
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Unsalted Butter, at cool room temperature
- 1/2 cup Solid Vegetable Shortening, at cool room temperature
- 2 Large Eggs, at room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- Heat-Stable Mix-Ins (choose any combination of the following):
- Candy-Coated Chocolates (like M&M's)
- White Chocolate Chunks or Chips
- Chopped Dried Fruits (like cranberries, apricots, or cherries)
- Sprinkles
- Toasted Chopped Nuts (like pecans or walnuts)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and solid vegetable shortening with both the granulated sugar and light brown sugar until light, fluffy, and pale in color, about 2-3 minutes.
- Scrape down the sides of the bowl. Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until just combined.
- Remove the bowl from the mixer and gently fold in your chosen heat-stable mix-ins using a spatula.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Once chilled, use a 1.5-inch cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set but still look soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Chilling the dough is crucial for preventing excessive spreading. Measure flour correctly for consistent results, and consider using heat-stable mix-ins to maintain texture in warm weather.