Wednesday, June 30, 2010

Sugar Cookies

These cookies were deemed, and I quote, "The best sugar cookies ever" by Spencer.  He loves the way the sugar cookies taste and he likes the texture and chewiness of them when they come out of the oven, but who doesn't love a cookie fresh from the oven:) ?  This recipe, however, kept that same consistency and chewiness even after they had cooled and were stored for a few days.  He had some that were iced, rolled in sugar and plain and he said they were all good but thought the plains ones were the best!

Everything about them was absolutely incredible.  I have had some sugar cookies that were very good but after you finished eating them they left a not so good after taste, others were great right when they came out of the oven but then became kind of hard or crunchy after they cooled, but these were perfect.  They were great right after they came of the oven; they were soft, chewy and moist but even after they had cooled and been stored for a day or so they were still the perfect!  This is definitely my "go to" recipe from now on! 

Sugar Cookies

Ingredients:

1 1/2 Sticks butter, room temperature
1 Cup powdered sugar
1/2 Cup granulated sugar
2 1/2 Cups flour
1 Teaspoon salt
1 Teaspoon baking powder
2 Eggs, room temperature
2 Teaspoons vanilla extract
1/2 Teaspoon vanilla bean paste
1 Teaspoon lemon juice

Directions:

In a large bowl sift together flour, sugar, salt and baking powder and set aside.

Using a stand mixer, cream butter and both sugars until smooth.  Beat in the vanilla extract, vanilla bean paste, lemon juice and eggs.  Gradually add in the flour mixture, once blended entirely form the dough into two balls, wrap in wax paper and refrigerate for at least 1 to 2 hours.

When ready to bake, preheat the oven to 350.  Sprinkle powdered sugar onto a surface and roll dough to 1/4 in thick.  Cut cookies out with cookie cutters that are dipped in powdered sugar (to keep dough from sticking to cutter) and place on cookie sheet lined with a silicone mat (or parchment paper).  Bake cookies 8-10 minutes, rotating half way through.  Bake until light and fluffy, but do not let the cookies brown.  Remove cookies from oven, leave on cookie sheet for about 5 mintues and then place on cooling rack to continue cooling.  Let cookies cool completely before icing, if desired. 
 

Recipe Source: Lynsey

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