You are currently browsing the tag archive for the ‘sugar cookies’ tag.

Welcome to the second edition of Feed Me Fridays! Today, in honor of Good Friday (aren’t all Fridays good though, really?), I give you my ridiculously good sugar cookie recipe. I have given up sugar since Lent began, though I’m not of a faith that celebrates, requires, or encourages me to mark Lent. Sugar is a hard addiction to break and I know I’m better off when I’m not eating sugary stuff, so I’m not sure I’ll go back to doing so come Easter. That said, if you’ve given it up like me, YOU can start eating sugary stuff on Easter Sunday and I suggest you start with these little noms. Here we go:

  • 2 3/4 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 c. salted butter (2 sticks), room temperature (I usually soften it in the microwave)
  • 1c. + 2 tbsp. granulated sugar
  • 2 tbsp. light brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1/4 c. granulated sugar (for rolling)

Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine flour, baking soda, baking powder, and salt in a medium-sized bowl and set aside. Cream the butter and sugars together until light in color and fluffy (medium speed if you’re using a mixer, which I never do). Add the egg and mix until well combined. Add the vanilla and mix until well combined. Add the dry ingredients and (guess what?) mix until well combined. The dough will be thick but not sticky.

Using your hands, make ping pong ball-sized balls of cookie dough, gently roll each in sugar, and put on your cookie sheet. Space them a couple of inches apart, as they will spread, but if they spread into each other, they just form giant cookies, so don’t worry about it too much. Bake for 8 minutes and check to see how they’re doing. They will spread and their centers will look soft. If that hasn’t happened yet, bake for up to 12 minutes. Remove them just before the edges begin to turn golden. This is important – if you overbake them, they won’t be chewy, which is key to their deliciousness. Allow the cookies to cool on the cookie sheet for 4-5 minutes; they will fall as they cool. Transfer cookies to a towel or wire rack to cool completely. Or just eat them all right away. I find that simpler.

Makes 30-40 cookies, depending on how big your balls are. (I said what I said.)

Remember that I don’t take good pictures of food, so here is a cat with rainbow sneakers.

Today’s gratitudes:

  • Picking the next book to read
  • Sunshine
  • A day off
  • Wrestling with Headless Matilda
May 2022
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

Archives

Make your life a little sweeter every day! Sign up for an email subscription to Seasweetie.

Join 2,459 other followers

wordpress stats
plugin
%d bloggers like this: