Skip to main content

Sugar Cookie



Sugar cookies are a difficult cookie to master. Often they turn out underwhelming, either too dry or too sweet or not vanilla-flavored enough. I tweaked so many recipes trying to find the perfect combination of vanilla flavor, just the right sweetness and butteriness, and the right chewy-soft texture. My secret ingredient here is cornstarch, which helps the cookies achieve the perfect chewy-soft texture. 

This recipe is also wonderful because you don’t need to chill the dough. Mix ingredients together, then shape and bake. Perfect for when the craving for cookies hit and you CANNOT WAIT.

These keep really well after baking in an airtight container. That is, if you have leftovers….


Ingredients:
1 1/2 sticks of butter, softened
1 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 cornstarch
1 teaspoon baking soda
1/4 teaspoon salt

Method:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

In a small bowl, which together the flour, cornstarch, salt and baking soda, Set aside.

Beat together the butter, sugar and vanilla extract until light a creamy. Add in the egg and egg yolk one at a time until well-combined. Stir in the flour mixture gradually. 


Drop heaped tablespoons of dough balls onto the prepared baking sheets. Flatten the dough balls slightly with the palm of your hand. Bake the cookies for 8 to 10 minutes until the edges are just set and barely beginning to turn golden brown. Cool on the baking sheet. Enjoy!


Comments

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more