I have a foolproof sugar cookies recipe for you. I have been provided with firsthand accounts from various people in various walks of life that these are the best sugar cookies they have ever had. They are unable to keep themselves from eating a second or third if they have them in their home or office and will quite possibly eat foolproof sugar cookies until they have a stomachache.
It can’t be helped.
Recipe first, BECAUSE IT IS ANNOYING AS HELL WHEN THE STORY BULLSHIT IS FIRST AND YOU HAVE TO SCROLL FOR THREE HOURS TO GET TO THE RECIPE.
Shan’s Sugar (foolproof sugar cookies recipe):
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup sugar
1 cup cold unsalted butter, cut into chunks
1 large fresh egg from a Golden Comet chicken (or just a large brown egg if you don’t have access to a Golden Comet chicken, as I do).
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
How to make.
- Heat oven to 350°F. Bust out some cookie sheets and some parchment paper and line the cookie sheets with it. You’ll never have to clean the cookie sheets again.
- Whisk together flour, baking powder and salt in small bowl; set aside.
- Place sugar and cold butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add Golden Comet (large brown) egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined. The gradual addition of the flour is important because if you add too much too fast it starts to get weird. As in too dry.
- Often I don’t even add the whole 3 cup of the dry mixture, I will keep an eye as it mixes and once it seems dry enough but not TOO dry, I will take it out of the mixing bowl and get moving with the next step. This makes the cookies super sweet and soft because unnecessary flour isn’t weighing them down and ruining their lives with its nefarious blandness.
- Roll out dough on lightly floured surface to 1/8-inch thickness and cut into shapes with 2 1/2-inch cookie cutter. OR, and this is what I do more often and prefer, grab dough and roll into 1.5 ish inches in diameter balls, put them on cookie sheet about 2 inches apart, then flatten into cookie shape with the palm of your hand. Then add sprinkles! It takes way less time to do it the balls way you guys.
- Place onto cookie sheets. Bake 8 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Speaking of cooling racks I really need more cooling racks. Let them cool completely, then immediately add to an airtight container, this will help retain the softness!
AND BOOM. THAT’S THE FOOLPROOF SUGAR COOKIES RECIPE.
For credit where credit is due, this is mostly pilfered from this recipe from Land O’Lakes. After a few times making these cookies and sticking exactly to this recipe, I added an extra half cup of sugar, watched while I gradually added the flour mixture and then didn’t add it all, and then started always baking them for precisely 8 minutes. And all of these changes made them foolproof sugar cookies.
I didn’t bake until a little over a year ago because it seemed like a scary science experiment that I would mess up. And it is. These cookies are the only actually really consistently good thing I’m able to make.
My pal that got me interested in baking when she let me use her adorable pink Kitchen Aid (woo!), also gave me an awesome Tillie cookie cutter for my housewarming party!
I am attending a Friendsgiving later today and I baked some standard Shan’s Sugar cookies for it! But I also wanted to bust out this Tillie cookie cutter for the first time and see what I could do.
I went to Michael’s on 6th Ave the other day on my lunch break and got icing, edible markers, and candy eyes to try to add the elements of Tillie that were missing from just the silhouette of the cookie cutter.
The cookie cutter worked GREAT! I’ve encountered some that have smaller details that seem too small because the dough keeps getting caught and messes up the shape of the cookie and I have to start again and I become outraged. But this one was able to cut out the funny turn up of Tillie’s hair on both sides, and the shape of the cookie still survived and didn’t get stuck in the cutter.
The edible markers DID NOT WORK. They were too dry to make a mark on the cookies. Maybe you were supposed to do them before you baked? But that wouldn’t make sense. I really don’t know, besides that they DIDN’T WORK.
The eyes worked fine. I love putting eyes on anything, it’s a real delight, so I think they look fab. Not sure how they’ll taste but I prob wouldn’t eat them anyway, they’re just for lewks. Icing was just to attach the eyes and it did the job.
I’m disapointed in the edible markers though! I wanted something I had more control over adding color with, because I don’t have a steady hand. I think I would have a hard time using icing to add color to these cookies but I guess now I have to try. Because this looks like a creepy Pinterest fail and I am sorry.
At least everyone at the Friendsgiving should be familiar with Asbury Park and New Jersey in general so they should get the Tillie reference. I hope.
Do you have a favorite thing you like to bake that you feel like you’re really good at? Do you hate baking? Do you hate or love sugar cookies? What about foolproof sugar cookies? What about…Tillie?