Tuesday, June 18, 2013

Vanilla Sugar Cookies

I had not baked in over a week so I was itching to get in the kitchen when I got home from work today. I have recently been perusing a wide variety of sugar cookie recipes on the internet and in cookbooks so I figured I better start trying some of these recipes to see what I like. I knew I wanted a drop-style sugar cookie - no chilling, rolling, and cutting for me this evening. I settled on this recipe, making a couple of small alterations.  Both my husband and I were pleased with the results. The cookie's edges crisp up slightly while the centers stay soft and chewy. The flavor is pretty typical for a vanilla sugar cookie. It doesn't hurt that they just look so visually appealing as well. These were quick and easy and could be dressed up with different colors of coarse sugar or slathered with your favorite icing.

Adapted slightly from allrecipes.com


1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup coarse sugar

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. 

2. In a large bowl, cream together sugar and butter. Beat in egg yolks and vanilla. 

3. Add flour, baking soda, cream of tartar, and salt. Mix until just combined. Place coarse sugar in a separate small dish.

4. Form dough into heaping tablespoon-sized balls, roll in coarse sugar, and place 2 inches apart on cookie sheet. Do not flatten the dough balls. Bake 11 to 12 minutes, until tops are cracked and the edges are just set. Cool on cookie sheets for 3 to 4 minutes before removing to a cooling rack to cool completely.

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