Tuesday, January 12, 2010

Sugar Cookies

I finally found a good recipe for un-iced sugar cookies. I was never a huge fan of sugar cookies – especially the iced ones. The catering we had at work always included these amazing, soft sugar cookies. I haven’t stopped thinking about them.

So I’ve been testing recipes and sending them to work with my husband. His co-workers have liked them all, but I still wasn’t satisfied. Until I came across this recipe for Soft Sugar Cookies.
They turned out so good. The only change I made to her original recipe is that I chilled the dough for an hour and between batches because the first batch (of unchilled dough) came out flat and crispy.

Sugar Cookies
From Delish

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.

Chill dough for 1 hour

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 with more sugar.

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, (13 minutes in my oven). Allow cookies to cool on baking sheet for 10 minutes.

Source: Adapted from America’s Test Kitchen Family Cookbook, 2006.

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