Are you in the mood for sweets? Why don’t you make some cookies? Not just any cookies but sugar cookies. They are what you’d call mood boosters. People of all ages love it. They are great for all times and all seasons. Today’s sugar cookie recipe is everything a sugar cookie should be and more. It’s got that buttery vanilla flavour that we love. It’s also got soft centres and crispy edges. What’s more, it’s a no-spread cookie.
Corn starch is a vital ingredient in this recipe. At least it is for those who want a no-spread cookie. It changes the dough. It makes it easy to handle at room temperature and it keeps it from being sticky. The omission of baking powder in this recipe is deliberate. This leavening agent would have caused the cookies to puff up and lose their shape and we don’t want that. One last thing, use high-quality vanilla extract for this recipe. It’s the main flavour you’ll taste asides from butter. So, go for quality, if you can. You won’t regret it
Ingredients
A Cup of Unsalted Butter
4 cups of All-Purpose Flour
1/3 Cup of Corn Starch
2 Eggs
1 Cup of Granulated Sugar
1 teaspoon of Vanilla Extract
3/4 Teaspoon of Salt
Method of Preparation
Sift flour, corn starch and salt into a large mixing bowl. Whisk to combine. Set aside for later use.
Add butter and sugar to a mixer fitted with a paddle. The butter used in making this cookie should be cold to the touch but soft enough for you to press into it with your fingers. Cream the ingredients till light and fluffy; on medium-high speed, this should take about two to three minutes. Add the eggs while mixing. Scrape down the sides of the bowl; afterwards, add the vanilla extract and mix to combine. Add the flour mixture and mix the ingredients till you have a well-incorporated dough. Remember to scrape down the sides of your bowl while mixing.
Transfer the dough to a plastic bag. Flatten it then chill it in the refrigerator so it firms up. Once the dough is chilled, place it on a rolling mat. Sprinkle it with flour and move the dough around; this will keep it from being sticky.
Afterwards, roll it out with a rolling pin. While you’re doing this, try to make the dough a bit thick. If it’s too thin, the cookies will burn quickly. Oya, use cookie cutters to cut out your cookies. After cutting each batch, take away the scraps and reroll them for more cookies. When your cookie dough is finished, place the cookies on a non-stick cookie sheet and bake for about twelve minutes at 375°F. Take your cookies out of the oven, and allow them to cool on the cookie sheet before transferring them to an airtight container.
This sugar cookie can be enjoyed alone or with any drink of your choice. I hope you like this cookie as much as I do.
Source
Preppy Kitchen
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