Sugar Cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
(1 teaspoon vanilla extract, I added this for extra flavor)
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. (I don't have a stand mixer, I used a hand mixer) Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Okay so this looks complicated. Well as far as I'm concerned it is. But that's because I do NOT bake. I do Not like to bake. Me and baking are not friends. I always forget some important part of the process. And the whole thing fails.
So I was excited that the first time I made these I was able to not fail. I saved the second part of the dough and rolled it out a few days later and baked up some more stars. Of course they aren't perfect because I forgot to grease the cookie sheet and I tried to cram them all on one cookie sheet. But I don't mind if they look crazy, as long as they still taste good.
A word of warning. Try not to take shortcuts. The closer you follow this the better the cookies will be. Alton Brown is very specific and scientific with his recipes. There is an important reason for every step.
They turned out soft and melt in your mouth delicious. I suppose you could put icing on them too, but they were good enough without.
If you like sugar cookies give it a try and this might be one of your new favorites... if you don't like sugar cookies give it a try and it might become one of your favorites.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Okay so this looks complicated. Well as far as I'm concerned it is. But that's because I do NOT bake. I do Not like to bake. Me and baking are not friends. I always forget some important part of the process. And the whole thing fails.
So I was excited that the first time I made these I was able to not fail. I saved the second part of the dough and rolled it out a few days later and baked up some more stars. Of course they aren't perfect because I forgot to grease the cookie sheet and I tried to cram them all on one cookie sheet. But I don't mind if they look crazy, as long as they still taste good.
A word of warning. Try not to take shortcuts. The closer you follow this the better the cookies will be. Alton Brown is very specific and scientific with his recipes. There is an important reason for every step.
They turned out soft and melt in your mouth delicious. I suppose you could put icing on them too, but they were good enough without.
If you like sugar cookies give it a try and this might be one of your new favorites... if you don't like sugar cookies give it a try and it might become one of your favorites.
No comments:
Post a Comment