I have no idea when I started enjoying sugar cookies so much. Don’t get me wrong, I’d still prefer chocolate *anything* 9 times out of 10 but somehow these sugar cookies have made their way into my favorites! Sneaky little buggers! But if you give them a taste, you’ll know why. They’re delicious. Soft and sweet and just fabulous.
Every time I make these, hubby takes a taste of the dough and declares “OMG that is SOOOO good!!” So I guess as far as tasty cookie dough goes, this recipe is also a winner. Although that’s to be expected of America’s Test Kitchen recipes. After all, they do spend a lot of time researching and testing recipe to find the perfect combination of flavor and balance. I did tweak the recipe just ever so slightly. I substituted vanilla sugar for rolling the cookies, as well as increasing the vanilla extract in the dough. The recipe as I bake these are below.
Add these to your baking list for the holidays this year! They’re delish!
Yields: 2 dozen
2 cups granulated sugar*
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, softened
1 Tbsp vanilla extract
2 large eggs
Set oven rack in middle of the oven. Preheat oven to 350°F. Spread 1/2 cup of the sugar* in a shallow dish for coating and set aside. In a separate bowl, whisk the flour, baking powder, and salt together and set aside.
Beat softened butter, vanilla and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed.
Reduce mixer speed to low and slowly mix in the flour mixture until combineds. Give the dough a final stir with a rubber spatula to make sure dough is combined.
Line large baking sheets with parchment paper. Using damp palms, roll 2 Tablespoons of dough at a time into balls, then roll in sugar to coat. Place balls on parchment-lined baking sheets, spaced 2 inches apart. Flatten cookies with the buttered bottom of a drinking glass, then sprinkle and remaining sugar over flattened tops.
Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes, rotating the baking sheet halfway through baking. Allow cookies to cook on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
* If you have vanilla sugar, substitute 1/2 cup for vanilla sugar for rolling cookies
Source: Adapted from America’s Test Kitchen Family Cookbook, 2006.