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.
Equipment
- Mixer ( hand or stand)
- Cookie Sheets
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
Instructions
- Pre heat oven to 350. Line baking sheet with parchment paper.
- Add butter, egg yolks, milk powder, and sugar to mixer, and cream for 1 -3 minutes until is light and fluffy.
- Add Vanilla, and mix for another 1 minute.
- In a separate medium sized bowl add the flour and the salt, and whisk together.
- Slowly add about ⅓ of the flour to the butter/sugar mixture. Mix until it is just incorporated about 30 seconds.
- Repeat the above directive until all the flour is fully incorporated. Mix for another 1 minute.
- Rip 2 large pieces of parchment paper.
- Place one of the large pieces of parchment paper out on the counter and scrape the dough out onto the parchment.
- 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.
- Cover tightly with plastic wrap.
- 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.
- Take out of the refrigerator and roll out to about ¼ of an inch.
- Use your preferred cookie cutter and place cookies on parchment lined cookie sheet.
- Bake for 8-10 minutes. 8 for a softer cookie, 10 minutes for a crunchier cookie.