Your Standard Soft, Chewy and Creamy Sugar Cookie

30 Jan

This can be adapted just about any way you want, but this works particularly well as a base or a counter for highly spiced flavors.

Ingredients

1 ¾ c. AP flour, minus 2 TBL
½ c. bread flour
½ tsp baking powder
1 tsp salt
1 ½ c. sugar, processed, plus sugar for rolling
2 TBL butter, melted
4 TBLbutter, softened
2 TBL dry milk
2 oz. cream cheese, softened
1 egg
1 yolk
1 TBL veg oil
2 TBL vanilla (or to taste)

Directions

Preheat oven to 350 F.  Paper pans.  You’ll also need to set aside extra sugar for rolling each bit of dough; round dishes work best for this.

  1. Melt 2 TBL butter.  Set aside.
  2. Cream butter, 1 c. sugar, cream cheese and salt together. Med ‘til fluffy.
  3. Whisk flours, dry milk, and baking powder.  Set aside.
  4. Combine egg, yolk, melted butter, oil, remaining 1/2 c. sugar and vanilla together.  Set aside.
  5. Add cooled liquids to creamed butter and mix until just combined.  This would be the lowest setting on your mixer.  Will be lumpy.
  6. Add flour mixture until just combined.
  7. Chill in fridge for just 20-30 minutes.  You’ll want them to be just cool enough that they resist the warmth of your hands as you roll them.  (If they’re too cold, however, they’ll spread too much.)
  8. Roll into 1 ½ TBL balls (coffee scoop), then roll into sugar.  Place 9 to 12 on prepared pans; flatten each a bit in the middle before baking.  The bottom of a flat scoop will work well here.
  9. Bake 12 minutes, rotating midway through.  Let sit on sheet when done for about a minute, then transfer to cooling rack.

Adaptations

  1. Dry ingredients should be mixed in with the flour mixture.  As it can be difficult to incorporate dry ingredients to a completed cookie dough without over-mixing, adding additional dry ingredients to the flour mixture will prevent this for you.
  2. Flavorings, such as spices and extracts, should be added to the egg-sugar mixture.  Don’t forget to add some salt activate and fill out the new flavors.  To further deepen flavors, allow the mixture to sit for a couple of minutes, stir, then repeat this process once or twice more.

Please send your suggestions, adaptations and criticisms in the comments section.  I never learn until I hear the worst.

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3 Responses to “Your Standard Soft, Chewy and Creamy Sugar Cookie”

Trackbacks/Pingbacks

  1. Chai Cookies: Step One « The Belligerent Baker - January 30, 2011

    […] will impart a creamier flavor than the real thing.) With that in mind I developed what I call the Standard Soft, Chewy and Creamy Sugar Cookie.  You’ll find to be foolproof and highly adaptable once you’ve practiced it a few […]

  2. The Belligerent Baker - January 30, 2011

    […] For step one, please click here.  For the sugar cookie base, please click here. […]

  3. Baking for Coworkers: Triple Chocolate Cookies « The Belligerent Baker - February 9, 2011

    […] numerous times, there’s only so fancy you can get when baking for your coworkers.  Similar to my Soft, Chewy and Creamy Sugar Cookie, I have in reserve more of my own highly adaptable recipes that allow me to switch our more […]

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