SUGAR COOKIES
These soft and tender sugar cookies will become a new favorite
I have a lot of chocolate chip cookie recipes in my collection, but I do not have a sugar cookie recipe. This is simply because I do not have as high of a demand from the people surrounding me (my family).
But one of my sisters does occasionally make a request for sugar cookies. She likes them to be soft, but on the chewier side, maybe a little crispness on the edges. But not crunchy! And more on the flat side, not big puffy cookies.
These specifications arose from the affinity she has with the sugar cookies from a sandwich place around here (I won’t say the name of it, because I don’t know if I’m allowed to…?).
My hope is that these cookies will be reminiscent of those ones… and they are! I was very happy with how these turned out, and my sister was as well!
Recipe:
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Ingredients Section:
- 2 1/3 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 sticks butter, melted and cooled
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 1 TBS light corn syrup
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp butter extract
- Extra white sugar in separate bowl for rolling
Directions:
- Preheat the oven to 325 degrees.
- Line two cookie sheets with parchment paper.
- Whisk together flour, baking soda, baking powder and salt. Set aside.
- In a different bowl, mix together melted butter, both sugars and corn syrup.
- Stir in egg, vanilla and butter extract.
- Add flour mixture and thoroughly stir together.
- Roll rounded tablespoons of dough into extra sugar.
- Place on cookie sheets.
- Bake for 11-13 minutes.
- Allow cookies to cool several minutes then remove to a wire rack to cool completely. Cookies will look puffy straight out of the oven and flatten as they cool.Makes 20-24 cookies.
Notes about this recipe:
- Start out with a small amount of sugar for rolling the cookies, as to try to prevent wasting it, maybe a couple tablespoons. Add more, if needed.
