I am trying to push myself in the baking department. I am even trying to do more desserts on Sippity Sup. I have certainly noticed that people like their virtual desserts quite a bit. However, it’s no secret that I don’t have much of a sweet tooth.
Which isn’t to say I don’t like sweets every now and again. Because I like this recipe for sugar cookies. I adapted it from Alton Brown. His version is rolled and cut out with cookie cutters. That’s the classic way to go. But I don’t see the point of all that muss and fuss. Because the main reason cookie cutters were invented was to open the door to cookie decorating. You know what cookie decorating leads to don’t you? That’s right way too much sugar, messy food dyes, sticky counters and neat little piles of cookies tied up in pink ribbons? I don’t think so. Not my style.
Because if I want a sugar cookie– I want it soon. So my extra buttery version gets made in advance. The dough is kept in the fridge or freezer ‘til the cookie monster strikes. Then in true slice and bake style I have hot sugar cookies in 9 minutes. Any time, any day…
I did up the salt content in this recipe because I think really good sugar cookies benefit from that bite of salt. I also rolled the edges in turbinado (raw) sugar. ‘Cuz even if I don’t like much decoration, a little bling never hurt no sugar cookie.
- 3 c all-purpose flour
- 1 t baking powder
- 1⁄2 t kosher salt
- 1 c unsalted butter, at room temperature
- 1 c bakers sugar
- 1 egg
- 2 T whole milk
- 1⁄2 c turbinado (raw) sugar
In a large bowl sift together flour, baking powder, and salt. Set aside. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.
Preheat oven to 375 degrees F.
Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2‑inches in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.
Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into 1/3‑inch thick rounds. Place them at least 1‑inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week.
SERIOUS FUN FOOD