Thursday, June 16, 2011

Sugar Cookies

I really love crispy cookies. I like them thin, flat, and buttery, for me that is simply how a cookie should be. But, I do understand that other people like thick, soft, and chewy cookies, and I do try to be accomadating. As I was driving home one day, I was struck by a sudden craving, I had to have a sugar cookie, this may not seem all that odd, but trust me it's utterly bizare. I crave cookies all the time, however I don't think I have ever craved a sugar cookie. They are the opposite of what I usually want in a cookie, they are thick and soft and don't have any chocolate in them. Nothing could abate my craving though, and so I simply had to make them, and I am so glad I did. Except for the one batch that got a touch over cooked and ended up crispy, the rest were wonderfully chewy and deliciously large. This cookie has set me off on a quest of expanding my cookie horizons, to vere off the thin and crispy path into the world of soft cookies, so stay tuned, there is more to come!

Sugar Cookies:
2 sticks of salted butter, softened
1 cup of sugar, plus more for assembling cookies
1 tbsp of dark brown sugar
1 egg
1 1/2 tsp of vanilla extract
2 cups of flour
1/2 tsp of baking powder

Pre-heat the oven to 375 degrees and position racks in the upper and lower third of the oven. Cream the butter and sugars with an electric mixer on medium speed until very creamy, about 3 minutes. Add egg and vanila and mix until just combined. Add flour and baking soda and stir until just combined. Pour about 1/2 cup of sugar into a small bowl. Line to baking sheets with partchment and spray with non-stick spray. Scoop dough by tablespoon and roll into a ball, then roll the ball in sugar to coat. Wet hands to prevent sugar and dough sticking to you. Space the cookies evenly, 12 to a sheet. Wet the bottom of a glass with a flat bottom and dip it into the sugar. Press glass onto each cookie to flatten until they are about 1/2 inch thick. Bake until cookies are just golden around the edges, 14-16 minutes, flipping the rows halfway through. Let cool on the partchment paper before serving. Makes about 30 cookies. (adapted from Brown Eyed Baker)

Happy Eating.



  1. Every time I make sugar cookies I always get about a billion cookies out of the batter. I can't make them because I don't know what to do with them all.

  2. I like a variety of textures when it comes to cookies-but these chewy large sugar cookies are really tempting-I also like the cracks the sugar makes in them when baking-Yum!

  3. I rarely crave sugar cookies too. I think it's because I only make them at Christmas with gobs of frosting. I need to break out of this habit quick!

  4. Love the buttery taste in these, delicious !

  5. Can you use marigine instead of butter?


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