Thursday, September 29, 2011

Sugar Cookies: Crisp and Chewy

I’m a chocolate chip cookie girl but I do appreciate a good sugar cookie. One of my favorites are the kind with pink frosting and sprinkles on top. The cookie is so soft it crumbles in your hand and the huge amount of pink frosting makes me going back for seconds, maybe thirds ;). You know what I’m talking about it! I don’t even want to know how many calories are in one of those cookies.

My chocolate chip cookies need to be crisp on the outer edges and chewy in the middle, with lots of chocolate chips. This is how these sugar cookies are, crisp on the outer exterior and a chewy middle topped with lots of sprinkles! I used dark brown sugar and that gave the cookies a more richer taste. The dark brown sugar complimented the saltiness of the cookie with the addition of salted organic butter. People couldn’t believe they were sugar cookies because they taste like a chocolate chip cookie without the chocolate chips. Nope these are just a really good sugar cookie!

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Perfect Sugar Cookies
Adapted from
Vanilla Sugar

Ingredients
2 sticks salted butter, sliced thinly and kept cold
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups spelt flour
1 teaspoon sea salt (optional with salted butter, I added it anyways)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
Coarse sugar sprinkles, for decorating

Directions
In a bowl whisk together the flour, salt, baking powder and soda, set aside.

In a mixing bowl, mix butter with both sugars until just mixed. It won’t be creamy but crumbly because the butter is kept cold. Add the eggs and vanilla extract, mix till incorporated.

Add in the dry to the wet and mix till just incorporated. The dough should be a little dry. We want to mix as little as possible so the butter doesn’t begin to melt. Place bowl in fridge to firm up and chill. At least an hour.

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When ready to bake, preheat oven to 375 degrees. With a large cookie scoop, roll into balls and then into the coarse sugar sprinkles, to coat the entire cookie dough ball. Place onto a parchment lined cookie sheet or nonstick cookie sheet. Do not press flat. Bake for 20-22 minutes depending on your oven temperature. Look for almost golden brown edges.

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Ran out of sugar sprinkles and used these little guys instead!

I made a few changes to the recipe ingredient wise but to get the exact recipe for Perfect Sugar Cookies go to Vanilla Sugar.

Enjoy,
Fallon

 

 

4 comments:

Lyssa said...

making these for sure!!

Tessa said...

I could absolutely down a couple of those frosted sugar cookies too. They are dangerous! Using dark brown sugar sounds like such a good idea in your sugar cookies. Yum!

Love the colored sprinkles by the way
:)

ChocolatePBCups said...

oh boyy, this look so yummy!! I love your pictures too, they make the cookies look even !

Pretend Chef said...

I would love to make these sometime.