Cookie Month Cookie #2 {Sugar Cookies}

I’ve been holding out on you guys but not on purpose!  It’s a timing thing…

 

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See I baked these cookies before the marathon, along with a batch of Puffy Pumpkin Spice Honey Cookies.

 

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And then life happened, and I never posted the recipe.

 

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Which is a total bummer because they might be the best soft sugar cookies I’ve ever tasted.

 

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So you should taste them!

 

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And then share them with the people that you like (and that you want to like you too).

 

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These cookies froze beautifully, which makes them top on my holiday baking list.

 

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I know I’ve been slacking on cookie month, but I’ve already got my next recipe picked out, so I’m setting aside some baking time this weekend for sure.

 

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Chewy Sugar Cookies

From Whipped

 

Ingredients

3/4 cup plus 2 Tbs. granulated sugar
1/2 cup unsalted butter, softened but not meltingly soft
2 tbs. vegetable shortening, preferably trans fat free, softened
1/2 tsp. kosher salt
1 large egg
1 Tbs. light corn syrup
1 tsp. vanilla extract
2 drops almond extract
2 cups plus 2 Tbs. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda

 

Preparation

Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment or Silpats.

In a large bowl beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.

In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (or I just used regular white sugar). Arrange at least 2 inches apart on the prepared baking sheets.

Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

These cookies freeze well.

 

Notes:

I subbed in oil for shortening since I didn’t have any and just left out the corn syrup for the same reason.  I couldn’t even tell something was missing!

9 thoughts on “Cookie Month Cookie #2 {Sugar Cookies}

  1. I saw your comment – would love to get together to talk PT! I’m taking some of the pre-reqs right now but plan on applying this summer/next fall and would love some advice on what to look for in programs and any recommendations you have on places to shadow!

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