Tuesday, October 1, 2013
Perfect Sugar Cookies
What do ya know, my cookies are covered in sprinkles! These were supposed to be Halloween cookies, but Nila kept insisting on pink frosting and cute sprinkles. What Toots wants, Toots gets! Either way, they're delicious. They have a slight crunch on the outside, and are soft and chewy on the inside.
You will need:
3 cups Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1/4 cup cream cheese
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.
Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
Top with frosting if you want.
3 cups powdered sugar
1/2 cup butter-flavored shortening
4 tbsp milk
1 tsp vanilla extract
In a large bowl, cream together the powdered sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth, add another tbsp of milk if needed. Color with food coloring if desired.