When my family and I moved from Naperville, Illinois to Luxembourg in July 2020, the biggest undertaking was downsizing. We had no idea what kind of housing we would find, so we sold most of our furniture and belongings. Our kids had a difficult time parting with their toys, but we told them that all of the experiences they were about to have would make up for all of the “stuff” they had to get rid of. Of course my “Mom Guilt” crept in and I wondered if we were making the right decision. Would they hate Europe and wish we had never moved? Would they make friends and learn the languages? I’m happy to say that they both love it here and have not missed their toys at all (except for the Ty unicorn that somehow didn’t make it over the pond).
To be honest, the transition wasn’t too bad. I’ve gotten used to the thrice weekly grocery runs due to the small refrigerator and the short shelf life on fresh fruits and vegetables. Europe is extremely strict on the use of pesticides and preservatives. I’ve gotten used to the ridiculously small parking spaces (DO NOT bring a large SUV to Europe). I’ve gotten used to everything being closed on Sundays. I’ve even gotten used to the tiny ovens (sort of). Really, the only time the oven is an issue is when I’m baking cookies. When my cookies are on the larger side, like these chewy sugar cookies, I can only fit three cookies on a quarter sheet pan! However, these cookies are so good that I don’t even mind the wait. They are crispy around the edges and soft and chewy in the middle. Mmmmm….
These cookies spread a lot so be sure to place them at least 4 inches apart. I use a medium sized cookie scoop to get them perfectly round and evenly sized. Take them out of the oven as soon as the edges start to brown. It’s better to underbake than overbake IMO!
Chewy Sugar CookiesCourse: DessertDifficulty: Easy
(2 1/2 sticks)
(2 1/8 cups)
Vanilla 2 tsp
All Purpose Flour 440g
Baking Soda 10g
Salt 1 tsp
- Preheat oven to 350 degrees. Line half sheet aluminum baking pan with parchment paper.
- Beat butter and sugar until well combined.
- Add eggs and vanilla and beat until creamy.
- Whisk dry ingredients. Add to butter mixture and mix just until everything is combined.
- Use a medium sized cookie scoop (see picture above for reference) and leave 4 inches between each cookie.
- Bake for 12-15 min. or until the edges just start to brown.
- Let cool completely on the pan before removing.