Rich Sugar Cookies

by sweethannahhudd
Rich Sugar Cookies

I am here to talk about cookies. First off, lets just agree that everyone needs a really good sugar cookie recipe. Sugar cookies can be used for any occasion. I am not like most people who bake sugar cookies mostly at Christmas. I use sugar cookies on all occasions. I mean they can be shared on Valentine’s Day, St. Patrick’s Day , Easter , Mother’s Day, even Thanksgiving holiday. Any celebration or occasion, one could easily roll into a sugar cookie, and decorate.

Additionally, this sugar cookie recipe is extra special because it has three egg yolks, and in addition to that it has a secret ingredient….Milk powder. You won’t believe that these two ingredients make for a very creamy, almost custardy flavored sugar cookie. The extra yolks give richness, and the milk powder adds a creaminess to almost any baked good. Now you can see that without much extra effort, your regular sugar cookie goes from blah, too “wow.”

This is an easy recipe with only 7 ingredients, that come together quickly. I love this recipe because it just needs to be refrigerated for about 30 minutes before it’s baked, or you could freeze the dough so that it is ready when you need it. The flavor is delicious, and these are the perfect texture for sugar cookie. I guarantee if you bake them for your loved ones they’ll feel especially special to you. You should definitely try them today, you won’t be sorry.

Sugar Cookies

These scrumptious sugar cookies are a flavorful and creamy cookie. They are deliciously rich and slightly sweet. Perfect dipped in chocolate or salted caramel.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup Butter the higher the fat the better the cookie
  • 1 cup Granulated Sugar
  • 2 tbsp Milk Powder Adds creaminess
  • 3 yolks yolks Egg Yolks Save egg whites for macrons or meringue.
  • 1 tablespoon Vanilla (good quality) If you have vanilla paste, this would be excellent in this cookie only 1 tsp though.
  • 2½ cups AP flour
  • ½ tsp Salt

Equipment

  • Mixer ( hand or stand)
  • Cookie Sheets

Method
 

  1. Pre heat oven to 350. Line baking sheet with parchment paper.
  2. Add butter, egg yolks, milk powder, and sugar to mixer, and cream for 1 -3 minutes until is light and fluffy.
  3. Add Vanilla, and mix for another 1 minute.
  4. In a separate medium sized bowl add the flour and the salt, and whisk together.
  5. Slowly add about ⅓ of the flour to the butter/sugar mixture. Mix until it is just incorporated about 30 seconds.
  6. Repeat the above directive until all the flour is fully incorporated. Mix for another 1 minute.
  7. Rip 2 large pieces of parchment paper.
  8. Place one of the large pieces of parchment paper out on the counter and scrape the dough out onto the parchment.
  9. Place the second piece of parchment on top of the dough and roll the dough our over the parchment until it is about the size of a standard baking pan.
  10. Cover tightly with plastic wrap.
  11. Place in the refrigerator to chill for 30 min or up to 2 days. This is also where you would freeze the dough if you are making it ahead of time.
  12. Take out of the refrigerator and roll out to about ¼ of an inch.
  13. Use your preferred cookie cutter and place cookies on parchment lined cookie sheet.
  14. Bake for 8-10 minutes. 8 for a softer cookie, 10 minutes for a crunchier cookie.