Soft Sugar Cookies

The Foodies' KitchenDecember 11, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

For most of you and for us, baking cookies is the holiday tradition that we can’t skip. It doesn’t matter how many things you have to do and how many events you must attend, at least one morning/afternoon is dedicated for baking. You may even have the specific recipes you’ve baked for years.

We love this second installment of the Gingerbread Cookies (instead of ⅔ cup of molasses, we go 50-50 with molasses and honey), Cinnamon French Toast Cookies, Cranberry Coins or Cream Cheese Sugar Cookies. But… as we always want to try new recipes, we found this one at Food52 and loved it! It’s a small batch recipe, using only 1 stick of butter, so it yields just enough cookies to serve or giveaway… and you can bake it in two rounds.

For this recipe, you’ll find the dry ingredients in weight, as it’s the fool-proof way for bakers. We found an electric scale at Almacenes Siman, as well as a small measuring cup (perfect for mixing the egg and vanilla.. and pouring it into the batter in one move). Oh, and that gorgeous cookie tin? Also Siman. Don’t you love when you can find all that you need in just one store?

Helga & Kitty

Soft Sugar Cookies

Recipe from Food52
Yields: 2 dozen

Ingredients:
½ cup unsalted butter, room temperature
½ cup sugar (100 grams)
¼ cup light brown sugar (50 grams)
2 teaspoons vanilla extract
1 egg
1 ½ cups all-purpose flour (192 grams)
½ teaspoon salt
¼ teaspoon baking soda
1 cup sanding sugar

Preparation:

Preheat oven to 375ºF. Line 2 large sheet pans with parchment paper or silicone mats.
Mix the all-purpose flour, salt and baking soda in a small bowl.
Cream butter and sugars for 1 minute. Scrape sides of bowl and beat for an additional minute.
In a small bowl and the vanilla and egg, beating lightly with a fork. Add vanilla and egg mix to the batter and mix until fully combined.
Add the dry ingredients, and beat for one minute.
Place sanding sugar in small, shallow bowl, and using a small scoop make dough balls and roll in sanding sugar.
Place the balls on parchment, leaving about 1.5-inch space around each and don’t press them down.
Bake for 8 to 10 minutes, turning and reversing pans midway through baking.
Place pans on cooling racks. When cool, store cookies in air-tight containers.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.