Recipes


Here is the recipe, adapted from CookieCrazie:
The BEST Sugar Cookies Ever
1 cup butter at room temperature (leave out for about an hour - don't microwave)
1 1/2 cups granulated sugar
1 egg (take this out of the fridge when you set out your butter)
2 tsp vanilla (I often use vanilla paste)
1/2 cup sour cream (don't use fat free - you can also use Greek yogurt)
4 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 325 degrees.
Add flour, baking powder, baking soda, and salt together in a medium bowl. Stir with a whisk to get out any clumps and to blend the mixture. Set aside.
Cream butter and sugar in the bowl of a stand mixer. 
In a small glass or bowl, mix the egg and vanilla. Add to the butter sugar mixture and mix to combine. Add in the sour cream and continue to mix. Stop the mixer and add in the dry ingredients, turn on again to mix and continue until the dough pulls away from the sides of the bowl and all the ingredients are fully incorporated.  
Roll dough to desired thickness (I prefer 1/4 inch) on a floured surface. Cut into shapes. Place cookies on un-greased cookie sheet, lined with either parchment paper or a Silpat. 
This recipe yields approximately 25-30 medium cookies.
Bake approximately 15-20 minutes, depending on cookie size. Check them after 14 minutes. The cookies should be very lightly golden on the bottom.

NOTE: You can bake two cookie sheets at a time, but switch the cookie sheet positions (move bottom one to top and vice versa) after 10 minutes. Continue baking for the remaining time.

The End-All for Chocolate Cookies Recipe:

1 cup butter (at room temperature)
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs (at room temperature)
1 teaspoon vanilla or chocolate extract
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa (I prefer Sacco Premium Cocoa)
3 1/2 cups flour

Cream butter, shortening, and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. Roll out on lightly floured surface. Bake at 375 F for 6-8 minutes depending on cookie size. 


Some tips:
  • Measure your flower, salt, and baking power and set aside in a bowl until ready to add. This makes the process easier.
  • The dough will seem a little soft. It's not. 
  • When rolling out your dough, mix a little cocoa powder with flour on your surface. This helps keep the chocolate flavor and color.
  • I like to roll my cookies 3/8" thick. 
  • Watch the time on these cookies. For one batch of bigger cookies I made they had to bake for almost 10 minutes. Mini cookies were done in about 6 minutes.
  • These cookies don't really spread.
  • Use a Silpat or parchment paper-lined cookie sheet when baking. This ensures even baking and bottoms. 

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