I know I already hit you guys with this earlier in the month when I made Killer Mac & Cheese, but ’tis the season to bake your butt off. So here’s another delicious one.
We all pin so many ideas and recipes, but let’s take some action people! At least once a month, cook or bake something that you pinned and link it in the comments!
We had a holiday party planned for work, which I totally forgot about until the night before, so I decided to make sugar cookies since I had all the ingredients on hand. Then I thought that seemed pretty blah so I took to Pinterest for something a little more jazzy then plain old sugar cookies. But still something that wouldn’t require me to leave the house for more ingredients. That’s when I found Averie Cooks and her crazy delish Sugar Doodle Cookies. Be sure to check out her blog for all sorts of yum! These guys are sugar cookie/snickerdoodle hybrids.
As always, I like to write out the recipe here in case of a future dead link, and because I tend to either shake things up at least a tiny bit or not have fancy things like electric mixers (and have to improvise):
You will need:
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons cream or milk
- 1 1/2 teaspoons vanilla extract
- 1 and 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
I actually made a double batch, which got me about 45-50 cookies. So the recipe above will get you about 2 dozen.
- Beat the butter on low speed until smooth, 1 to 2 minutes with a hand mixer.
- Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
- Add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.
- Add the flours, baking soda, salt, and mix until just combined, about 1 minute.
- Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days. ( I did the minimum 3 hours and they came out just fine.)
- After at least 3 hours, preheat oven to 350°F, line a baking sheet with parchment, or spray with cooking spray.
- Form heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 10 minutes before removing.
Super easy and SO GOOD- they’re really simple and plain looking but at soft and buttery and sugary and delightful. I brought a batch to work and they were gone in about 2 hours. The second batch stayed at home and was eaten in about 2 days. I’ll diet in January?