Thursday, February 18, 2010
This week I decided to make classic sugar cookies; they took about 30 – 40 minutes to make and made about 2 dozen cookies. Sugar cookies are my second favorite kind of cookie behind oatmeal cookies. I really liked this recipe, the cookies came out very sweet and soft. They are the perfect kind of cookies to go along with a glass of milk. The only changes I made to this recipe was adding less salt because I only had salted butter and not unsalted as should be used in any recipe.
2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, softened
1 Tbsp vanilla extract
2 large eggs
•Adjust oven rack to middle position and heat oven to 350°F. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. In a separate bowl, whisk the flour, baking powder, and salt together and set aside.
•Beat the butter and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed.
•Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure dough is combined.
•Line large baking sheets with parchment paper. Using wet palms, roll 2 Tablespoons of dough at a time into balls, then roll in sugar to coat. Place balls on parchment-lined baking sheets, spaced 2 inches apart. Flatten cookies with the buttered bottom of a drinking glass, then sprinkle and remaining sugar over flattened tops.
•Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes, rotating the baking sheet halfway through baking. Allow cookies to cook on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.