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?