what the cookie?
Sorry I haven't posted like I said I would but business has been so cray and you know how that can throw things off. IM BACK with some fun facts I learned from sugar cookies last week. Also, PIE.
I was making my regular sugar cookie recipe and I noticed I was out of unsalted butter (rolling of the eyes because, story of my life) and so I decided to try out salted butter. OH MY GOD. They seriously tasted SO AMAZING. So much crispier, with a nice chewy center! The outside had the perfect amount of crunch and caramelization while the inside was perfectly chewy like a regular sugar cookie. On top of that, they still held their shape and looked gorgeous! I'll share pics and the recipe below.
My Salty Mistake of a Sugar Cookie
- 1 Cup salted butter
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
- Preheat oven to 350° F.
- In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
- Beat in extracts and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
To decorate these bad boys I used my favorite royal icing recipe that I can share in a separate post but they came out so beautiful and I made a highschool student smile. (Do you know how stubborn they are)