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Drop Sugar Cookies

Sugar Cookies

As promised, my first Halloween-esque post! The good thing about this treat is that it can be made anytime not just Autumn/Halloween and believe me I make these quite often.

My Mom and youngest nephew, Jordan, are Sugar Cookie-aholics – seriously. When they see me it is their requested item. They don’t understand that sometimes you don’t feel like baking or that you don’t always have the ingredients in the house but since I love them dearly and I don’t see them as often as I should; I bake them sugar cookies. Guilt is a very powerful feeling and if sugar cookies make them happy then why not!

This is a very simple cookie to make. It only takes the very basic ingredients to make these cookies and as soon as you mix up the dough they can go in the oven to bake and then eat (cool them first to avoid the burning the roof of your mouth). These sugar cookies are soft morsels with just the right amount of sweetness to sooth anyone’s sweet tooth. You’ll never buy store bought sugar cookies again, I promise you!

In case you were wondering, the dough is quite sticky so this recipe will not make a good roll out and use cookie cutter type sugar cookie as I remembered that after mixing the dough. There went my idea of pumpkin cut sugar cookies – darn-it!

Until Next Time when I’ll be back with another Autumn/Halloween treat!

Jennifer

Drop Sugar Cookies

Adapted from America’s Test kitchen Holiday Cookie’s Snickerdoodles

Ingredients

2 1/2 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Custard Powder or cornstarch*

1 teaspoon Baking Soda

1/4 teaspoon salt

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 stick of salted butter, softened

1/2 cup of Vegetable Shortening

1 1/2 cup granulated sugar

2 large eggs, room temperature

1/4 cup of sanding sugar (your choice in color)

 

Directions:

Preheat oven to 375 Degrees, Fahrenheit.

In a large bowl sift together the flour, cream of tartar, custard powder, baking soda, and salt. Set aside.

Using your mixer cream butter and shortening together, approximately two minutes. Mix in sugar until incorporated. Add lemon and vanilla extract, mix. Add one egg at a time to the creamed mixture; mix for approximately 2 minutes each per egg. Finally add the dry ingredients (make sure mixer is on low) to the wet and mix until fully incorporated.

Using a small cookie scoop, scoop out dough balls dipping in sanding sugar before setting the dough on the baking sheet. Space out the balls to allow them to spread during baking.

Place cookie sheet with cookie dough in the oven, bake for approximately 10-12 minutes. Let cool and eat!

*custard powder/cornstarch can be omitted, it’s optional. Not sure it even makes a difference but I simply like to use it.

 

 

 

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