baking

THE BEST F#*!ING SUGAR COOKIES I HAVE EVER MADE

Easter sugar cookies

Sorry for the profanity, but I’m like way too excited about this.

I’ve been on the hunt for a perfect sugar cookie ever since I discovered my passion for baking. I wanted a soft, thick cookie that was sweet but not rot your teeth sweet.

I usually ended up with cookies that were too sugary and too crunchy, and any time I would try to cut thicker cookies they would just end up spreading out and looking like a blob. The cookies were never gross, and people seemed to eat them up, but they weren’t the perfect cookie I always wanted.

So I spent some time this weekend combing my favorite blogs for a new recipe to try out. I landed on this one from Bake at 350 (a new blog discovery that I’m loving). The recipe is appropriately titled “perfect every time sugar cookies.”

I figured I’d give it a shot. I had my doubts when the dough came out crumbly, which the recipe said would happen, but still. I’m looking at it like, I’ve made a huge mistake. But it smoothed out and I calmed down a bit. Then I cut the cookies out, stuck them in the oven, and nearly did a cartwheel when they held their shape.

Then a tried another new thing: buttercream frosting. I always heard it was the bomb, so why not go all out and throw some buttercream on my new and hopefully perfect cookies?

James taste tested the first cookie and he quickly gave me the thumbs up. So I grabbed a little piece of his and shoved it in my mouth and was like OMFG I DID IT! Well, obviously the credit goes to Bake at 350 for creating this wonderful cooke recipe and Wilton for the buttercream recipe, but clearly I NAILED them.

I brought the cookies into work and got so much love. Several people commented that it was the perfect amount of sweet, that the cookies were soft and, of course, incredibly yummy.

Like I said. nailed it.

And since I’m blogging about it, that means I’m sharing the recipe! You’re welcome (;

Ingredients

For the cookies:

3 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 c sugar

2 sticks butter, cold & cut into chunks (I used unsalted, recipe creator used salted)

1 egg

3/4 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

For the buttercream frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners’ sugar

2 tablespoons milk (I used whole milk)

Directions

1. Preheat oven to 350. Line your cookie sheets with

2. Combine the flour and baking powder in a medium size bowl and set aside.

3. In the bowl of your stand mixer, cream the sugar and butter. Add the egg and extracts and mix.

4. Gradually add the flour mixture and beat until just combined, scraping down the bowl, especially the bottom. * This is a key point. I recently read that you can beat/mix the wet ingredients all day long, but once you add the dry ingredients in you really don’t want to over mix. Stop as soon as the two are combined for the best results.

5. The dough will be pretty crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

6. Roll out the dough on a lightly floured surface to about 1/4″ to 3/8″ thick and cut into desired shapes. * I also realized that over flouring my work surface = over flouring my cookies before baking which = dryer/crunchier cookies. Don’t over do it!

7. Bake for 10 to 12 minutes. I went with 10. The cookies were still a nice, pale color with the teensiest hint of golden brown on the bottom. Let the cookies sit a few minutes on the sheet before transferring them to a cooling rack.

8. Now it’s time for the frosting. In a large bowl, beat the shortening and butter until light and fluffy. Add the vanilla and beat in vanilla.

9. Gradually add the sugar,one cup at a time, beating well on medium speed. Scrape the sides and the bottom of bowl often. Once all of the sugar has been mixed in, the frosting will appear dry. Don’t panic, the next step will fix this.

10. Gradually add milk and beat at a medium speed until light and fluffy.

11. Spread the frosting in cookies using a small spatula or your finger. If you’re adding sprinkles, make sure to do it right after you get the frosting on the cookie. Otherwise it will harden up a bit and the sprinkles won’t stick.

If you’re a sugar cookie fan, give this recipe a try. I promise you will not regret it.

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