Today was “Two”day… with the date 2.2.22, what else would you call it? So I uncovered some otherwise unused numeral cookie cutters and decided to make a bunch of two’s. Pretty silly, but then, these days, I’ll go with just about any little excuse to celebrate a bit!
And to add a bit of incentive here, I’ve been on a mission of sorts to find a roll-out sugar cookie recipe that not only rolls out easily and bakes up nicely into pretty shapes, but also has a great flavor. I mean, what’s the point of eating a beautiful sugar cookie that tastes like sweetened cardboard? Actually, I’m not quite sure what cardboard tastes like, but some gorgeous cookies I’ve tasted have had, like, zero flavor, which I must liken to cardboard.
So, I tried out a recipe that I would heartily recommend, and will forever follow in all my future roll-out sugar cookie escapades. I really don’t do cut-out sugar cookies that often, but wanted to have something in my pocket that will be reliable and tasty.
It seriously all comes down to the butter. I recently discovered cultured butter for baking and IT IS THE ANSWER~! Cultured butter has an amazingly tangy and lovely flavor while also being pretty high in butterfat, thereby (doesn’t that sound fancy?) resulting in the most delicious butter and sugar cookies. The Vermont Creamery makes a lovely butter that I actually can purchase at my neighborhood Safeway… say what? Yes, they even stock it at Safeway!
So we are huge fans of the Irish butter Kerrygold (being of Irish ancestry and all) and our local organic butters from Straus Creamery and Clover, and they’re awesome for most butter uses, but the cultured butter is really the ticket to a flavorful cookie when it’s a simple cookie with few ingredients (we’re talking basic butter cookies and sugar cookies here). So we hope you’ll give it a go and see if you notice a difference in your cookie baking.
Print
Favorite Crispy Sugar Cookies
Description
This recipe is adapted from the Vermont Creamery website, so they get all the credit for developing it. I just want to share and direct folks to their site to learn more about their awesome products.
Ingredients
- 3 cups (about 400 grams) all-purpose flour (plus a bit extra for rolling out the dough)
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 cup sugar
- 8 ounces (1 cup or 230 grams) cultured butter (I used Vermont creamery 82% butterfat with sea salt) cold, cut into chunks
- 1 large egg (at room temperature
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Combine flour, baking powder and salt, and sift together into a small bowl.
- Place cold butter and sugar into the bowl of a stand mixer fitted with paddle attachment. Beat at medium speed until well combined.
- Add egg, vanilla and almond extract. Beat until well mixed.
- Gradually add dry flour mixture and beat at low speed until just combined.
- Use your hands to compress the dough together a bit, smoothing and forming the dough into a ball.
- Take a portion of the dough (I usually do about a quarter of the dough at a time) and roll out onto a lightly floured surface to make a disc about 1/8th inch thick.
- Cut into shapes with cookie cutters. Place onto parchment lined cookie sheets. Bake 7 to 10 minutes or just until the cookies are getting brown around the edges. Cook on cookie sheets for several minutes, then transfer the cookies to a cooling rack.
Recent Comments