Sugar Cookies
The quest for the perfect sugar cookie recipe continues. I bet you didn't even know this was going on, huh? Well, actually, neither did I. But now I've made three different sugar cookie recipes. That's pretty respectable, right? Maybe not.
This one is from King Arthur Flour and I'm pretty happy with the results! The recipe had a few tips and tricks, and some variations too, on it, which was really nice. I just made normal cookies, but it did have instructions for how to make them roll-out-able (just add 1/2 a cup of flour!).
One thing that I do like is that they're kind of bendy/chewy. I mean, they aren't super hard and crunchy, which I very much dislike from cookies. Thin and crunchy, not good. Now the Doubletree cookies on the other hand, are good crunchy. But for my baking purposes, I like to keep em soft. And these aren't soft, per say, but they're chewy, so I'm pretty happy with that. It's sort of what I was looking for in my soft chocolate chip cookies.
One thing that I do not love about these is the almond flavor. It's only a 1/4 teaspoon for the whole recipe, but I found that it's a pronounced almond flavor. Very fixable though! Either add less extract or do a different flavor or don't put it in at all. See, very easy.
Just because they aren't roll out cookies doesn't mean that they can't have frosting on them, though. I used some of the frosting from the macarons just as a little topping on a few, and it was pretty good! You can even make designs! Frost to your heart's content, even if your heart's content is no frosting.
Mix up your dry ingredients. Mix up your wet ingredients. Combine dry into wet. Simple as any other cookie recipe.
Roll into balls, and roll the balls in sugar. Bake those thangs.
The recipe said 48, and I got at least 50. That could be due to the size I made mine, though. They were on the smaller side.
Recipe (from King Arthur Flour):
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter
1 1/4 cups sugar
1/4 cup cream cheese (this will make them puffier/ cake-ier. If you like crunchier and flatter cookies, leave it out.)
1 teaspoon vanilla extract
1/4 teaspoon almond extract (you could use other extracts if you want, though I don't have any sparks of inspiration coming to me right now.)
1 egg
2 tablespoons corn syrup (this will make them bendier and chewier. It is totally optional, although I did use it.)
Whisk flour, baking powder, baking soda, and salt, and set aside. Cream together butter, sugar, and cream cheese. Beat in the extracts and the egg. Add the flour mixture and combine until everything comes together. Roll into balls and roll in granulated sugar. Bake for 10-12 minutes at 375. (Note -- they won't be really brown when they're done. On the bottom, yes. Around the edges, possibly. But don't use golden brown as your deciding factor.)
I do like this recipe, and I probably will use it again. My search for the perfect sugar cookie is not over, though. We'll see what's to come.
This one is from King Arthur Flour and I'm pretty happy with the results! The recipe had a few tips and tricks, and some variations too, on it, which was really nice. I just made normal cookies, but it did have instructions for how to make them roll-out-able (just add 1/2 a cup of flour!).
One thing that I do like is that they're kind of bendy/chewy. I mean, they aren't super hard and crunchy, which I very much dislike from cookies. Thin and crunchy, not good. Now the Doubletree cookies on the other hand, are good crunchy. But for my baking purposes, I like to keep em soft. And these aren't soft, per say, but they're chewy, so I'm pretty happy with that. It's sort of what I was looking for in my soft chocolate chip cookies.
One thing that I do not love about these is the almond flavor. It's only a 1/4 teaspoon for the whole recipe, but I found that it's a pronounced almond flavor. Very fixable though! Either add less extract or do a different flavor or don't put it in at all. See, very easy.
Just because they aren't roll out cookies doesn't mean that they can't have frosting on them, though. I used some of the frosting from the macarons just as a little topping on a few, and it was pretty good! You can even make designs! Frost to your heart's content, even if your heart's content is no frosting.
 |
| Spaghetti, anyone? |
Roll into balls, and roll the balls in sugar. Bake those thangs.
 |
| Pre Bake |
 |
| Post Bake |
Recipe (from King Arthur Flour):
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter
1 1/4 cups sugar
1/4 cup cream cheese (this will make them puffier/ cake-ier. If you like crunchier and flatter cookies, leave it out.)
1 teaspoon vanilla extract
1/4 teaspoon almond extract (you could use other extracts if you want, though I don't have any sparks of inspiration coming to me right now.)
1 egg
2 tablespoons corn syrup (this will make them bendier and chewier. It is totally optional, although I did use it.)
Whisk flour, baking powder, baking soda, and salt, and set aside. Cream together butter, sugar, and cream cheese. Beat in the extracts and the egg. Add the flour mixture and combine until everything comes together. Roll into balls and roll in granulated sugar. Bake for 10-12 minutes at 375. (Note -- they won't be really brown when they're done. On the bottom, yes. Around the edges, possibly. But don't use golden brown as your deciding factor.)
Send me some at gov school? :D
ReplyDelete