Sugar Cookies

by beth on April 3, 2010

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I think I am crazy.  You’re all like yea?  Tell us some­thing we didn’t know.  Well what you didn’t know is that I thought it was going to be sim­ple to get 4 kids to help make Sugar Cook­ies with me & have every­one lis­ten.  I had this image of me in an apron, kids smil­ing at the table and every­thing in its place. Let’s say instead I had kids using cookie cut­ters like weapons, sneak­ing raw dough and gen­er­ally act­ing a food. Then there is the baby of course he didn’t really help. He just wanted to eat every­thing he saw.   Just like a baby.

But still the Sugar Cook­ies turned out pretty darn good.  Even with the chaos that pre­ceded their com­ple­tion.  With much ado, here is the recipe for Sugar Cookies.

What you need

3 cups all-purpose flour
1 ½  tea­spoon bak­ing soda
½  tea­spoon bak­ing pow­der
½  tea­spoon of salt
1 cup but­ter, soft­ened
2  cups white sugar
2 eggs
2  tea­spoon vanilla extract

Makes about 48 cook­ies (4 dozen)

How to put it together

Pre­heat oven to 375 degrees F (190 degrees C).

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Stir together 3 cups flour, 1 1/2 tea­spoon bak­ing soda, 1/2 tea­spoon salt and 1/2 tea­spoon bak­ing pow­der in small bowl.  Mamacita helped me with this part. Thank­fully most of the dry ingre­di­ents stayed in the bowl.

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In your mixer.  You will want to cream together the 1 cup but­ter and  2 cups sugar until smooth. The but­ter should be very soft.  I am talk­ing you could put your fin­gers into it and play with the but­ter soft.  Not that I have ever done that, but if I had it would be so smooth. Hmmm…butter…I could hop in that cream­ing butter…Wait, did I just write that?

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OK in your mix­ing bowl add in 2 eggs  and the 2 tea­spoons of vanilla. Mix together with the creamed but­ter & sugar.

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Slowly add the dry ingredients.

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Roll out your dough with a wooden rolling pin, you can put a lit­tle bit of flour under­neath. I have a wooden table I roll out on, you can use parch­ment paper if you want under it dough.  Me I like-a-the wooden table. Also, the dough should be about a 1/4 to 1/2 an inch.  Any thicker and you’ll get mutant cook­ies.  Trust me on that one.  I once had a plate­ful of what looked like a nuclear test site of molted together bun­nies and lambs.  The kids thought it was totally awe­some, I on the other hand tried not to crum­ple into a ball & cry at the hor­ri­fy­ing mess. SO take my advice on this one & don’t make them too thick.

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I put my cook­ies on parch­ment paper (wax paper).  I find it is a lot eas­ier to lift the paper up to help get your cook­ies then deal­ing the cookie pan itself.  You can add sprin­kles or col­ored sugar before bak­ing.  Icing should be done after the cook­ies bake & cool.

Bake 8 to 10 min­utes in the pre­heated oven. I find 8 min­utes is just right but if you like them to have more crisp go longer & if you find they get golden brown before 8 min­utes take them out.  You don’t want some­one stand­ing next to you ask­ing you if you ruined the cook­ies & every­thing that was ever good about the day. Again just trust me on that one.  Let stand on cookie sheet two min­utes before remov­ing to cool on wire racks  & then eat!

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And remem­ber the Hall­mark moments with the kids may not look the same as you pic­ture them but you can look back at them and laugh (I hope).

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{ 2 comments… read them below or add one }

1 Binky April 4, 2010 at 2:07 pm

From Cakeb0t cake decorating techniques:
I love this post!! I haven’t actually tried baking cookies with sprinkles already on them, do you believe that? I’m glad to see it works! I love how the kids’ cookies turned out! Love the picture of the yellow sprinkled ducky (or chick)!

Great blog! Such an awesome mom!

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2 beth April 9, 2010 at 3:30 pm

Thanks, it’s always an interesting experience baking with young kids, LOL :D
I’m glad the sprinkles tip helped. If you are doing the sprinkles it works well on sugar cookies to bake with them on, since they can handle the high heat well & on cookies they aren’t baking for too long.

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