Sugar Cookie Mania!
I spent the Saturday night before Easter baking sugar cookies. The kitchen was absolutely crazy: I was making two different kinds of cookies (at the same time) and my mom was making her famous deviled eggs for Easter at my godfather’s house.
I’ve been baking (mostly chocolate chip cookies) for about 6-7 years. My first batch of chocolate chip cookies were a huge hit with family and friends and ever since then, I’m the one who always brings dessert to parties. Over the years I’ve grown very comfortable making these cookies to the point where I fear trying new things because I don’t want to disappoint anyone who is eagerly awaiting a tasty treat.
About 2 years ago, around Easter time, I thought it might be nice to expand my cookie repertoire. Since it was Easter time, sugar cookies sprang to mind. I followed a recipe that was supposed to be no-fail. But guess what? It failed! The cookies were not the soft, chewy sugar cookies I had anticipated. They were thin, crispy and dry.
But this past weekend, I decided to tackle the sugar cookie again. I knew the one recipe I had in my giant book didn’t work well, so I browsed the recipe4living website. There were tons of sugar cookie recipes! But which one to choose. I couldn’t decide between The Best Rolled Sugar Cookie and Brown Sugar Cookie recipes. So naturally, I decided to make both. Amazingly enough, I even had all the ingredients. Between the 2 recipes, I used 9 cups of flour! By the end of the evening I had emptied out the flour, vanilla, brown sugar and butter.
Here’s some pictures I took while baking The Best Ever Rolled Sugar Cookies.
I am an organization freak and always set up my ingredients like this regardless if I am taking pictures!
I love my mixer! I have had the luxury of beginning my baking endeavors with it. When I moved to Massachusetts last winter, I did experience life with my little hand held mixer, but don’t care to revisit it any day soon.
And here it is, the end result: a rich, chewy and moist sugar cookie. Both cookie recipes were fantastic, and I’m pretty picky about my cookies. I put both recipe printouts into my “definitely making again” stack. If you decide to bake either cookie, let me know how much you enjoy them. My only word of warning is to watch the cooking time. You don’t want to over bake these cookies!
1 1/2 C. butter, softened
2 C. white sugar
1 tsp. vanilla extract
5 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely. Makes about 5 dozen.
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