2.3.16
I’ve been wanting to share this recipe for over a week. I had a craving. It started when I grabbed a few cookies from a local bakery to take over a friends just to snack on while we hung out. I bought a snickerdoodle, sugar cookie, and macadamia nut. I had some of that sugar cookie, and I was instantly angry I didn’t have more. It was so soft, so delicious. But then I thought………um, I’m pretty sure I can make this.
One of the nice things about some of the basics; pies, cakes, cookies…..is if you bake or even cook frequently, you will have all the ingredients already on hand. These are easy sugar cookies to whip up, and they’re chewy and soft and I could not stop eating them. And my husband who does not have a very big sweet tooth could not stop eating them.
Because I actually made them on a whim, I didn’t take pictures of the ingredients, it’s basically a bunch of white stuff, and vanilla extract. Having friends come over that evening? Going to a bridal shower? You can make these cookies in about 30 minutes total and then you’re the chick who brought warm tasty cookies to the party. WHAT WHAT!
And I’m in love with these cookie stamps I received as a Christmas gift. I’ve been wanting to use them since….well Christmas! And anything infusing baking and hip hop is ok by me.
These are by Core bakeware. But you can find them at places like Bed, Bath and Beyond or here, or here.
Cookies that are tasty and humorous? You, my friend, cannot loose.
Share and let me know how they turned out!
Classic Sugar Cookies
Ingredients
- 2 3/4 cups AP flour
- 1 cup butter, softened
- 1/2 cup sugar (plus extra for rolling)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350
- In a medium bowl, whisk together flour, salt, and baking powder, set aside
- Using an electric mixer with a paddle attachment, cream together room temperature butter and sugar (3-5 minutes) on medium speed
- Add in vanilla and eggs one at a time, allowing each to incorporate before adding the next
- Scrape the sides of the bowl down and on low speed, slowly add the dry ingredients
- Once just combined, turn off mixer, scrape the sides of the bowl and on low speed mix again for about 10-15 seconds
- Pour about 1/3 cup sugar in a bowl and roll a small amount of dough into a ball, roll in sugar and place on parchment paper lined cookie sheet
- Take the bottom of a glass (or stamper) and flatten the balls
- Bake for 8-10 minutes, if the edges start to brown remove from oven
- Allow to cool on wire rack before enjoying
P.S.
*I would not wait for the edges to brown, baking a few batches at different times to experiment, about 9 1/2 minutes is perfect, anything more than 10 was over baked, less than 9 was too soft. Every oven is different but I wouldn’t recommend more than 10 minutes.
