Sugar Cookies & Snickerdoodles

 
Tonight I was on a cookie kick. More specifically, a 'please make cookies that won't melt in the car in the newly scorching heat' cookie kick. Since chocolate and glazes were out of the question, I turned to tried and true cookie basics - this one obviously being the most basic of them all! This sugar cookie is nice, light, buttery, and has just the right amount of sweetness. I couldn't find the cookie cutter that I needed for the occasion, so I went the easy way and just flattened balls of cookie dough. When I was plating these prior to distribution, I happily ate the ones that fell apart after being "accidentally" broken.

Due to my heat limitation, I left these little darlings buck naked - but you certainly don't have to if you're a little bashful. They would be amazing with any number of glazes or frostings. There is a simple variation that I've included for you bashful people that still fits the heat requirement: Snickerdoodle! It's like a two for one cookie special!

I'm a little short winded at the moment because it's very late at night... But, I love you guys so much that I just felt the need to post the first of the cookies for you. You know, in case you decided you desperately need a great sugar cookie recipe at 2 AM.

Notes:

•  If you are having issues transferring the cut cookie onto a baking sheet, cut a piece of parchment paper to fit the size of your cookie sheet and roll out the dough directly onto the parchment paper. Use your cookie cutter and then pull the excess from around the shape and reroll for the next use.
• If you don't need a mound of sugar cookies, you can easily wrap this dough as a cookie dough log in plastic wrap and then put it into a freezer bag and pop it in the freezer. When you get the need for a cookie, you can just pop the dough out and cut individual cookies off when it has thawed a bit.

 Sugar Cookie

1 1/2 c. butter, room temp
3 c. sugar
4 eggs
2 t. vanilla
1 t. salt
2 t. baking powder
5 c. flour
Powdered sugar, for dusting


With a stand or hand mixer on high, cream together the butter and sugar in a large bowl. Reduce the speed to low to individually beat in the eggs and then stir in the vanilla.

On the lowest setting, begin to gradually add the salt, baking powder, and flour.

Wrap each in plastic wrap and place in the fridge to rest and chill for at least one hour; overnight works as well.

Preheat to 400 when ready to bake.

Sprinkle a little bit of powdered sugar onto your work surface. Roll the dough into several thick cookie dough logs. Throughout the process, continue using powdered sugar as you would usually use flour to prevent sticking.

Baking Options:

• Cut the dough log into 1/4 - 1/2 in. slice, form them into balls, and then press them thin with the palm of your hand.
• Roll out the dough to be 1/4 - 1/2 in. thick and use cookie cutters to make shaped cookies. See tips for best way to do this in the notes section.

Transfer the cookies to a baking sheet and back for 6-9 minutes, depending on the size. The cookies will look a little oily in the middle until they are cooked through. Watch them well because they can burn quickly.

Frost, decorate, or just enjoy naked! (Well, enjoy the naked cookie; you should probably wear clothes to bake.)

Snickerdoodles

Sugar cookie dough, see above
Ground Cinnamon
1/4 c. Sugar

In a small bowl, pour in 1/4 c. sugar. Add enough cinnamon to make the mixture dark and the amount will largely depend on how cinnamony you want the mixture to taste, there is no rule here.

Roll a flattened cookie dough ball in the cinnamon-sugar mixture and lightly rub the mix into the cookie on both sides. Proceed to bake the cookie as described above. It may show cracks, but this is normal.

Devour.