HAPPY DECEMBER 1ST!!!
I now give you permission to decorate for Christmas.
Kidding. Kind've. 🤪
COOKIE WEEK IS HERE!!! 🍪
7 DAYS, 7 RECIPES!
I figured the best way to start the Christmas month off right would be to throw COOKIE WEEK at you! Of course, I had to start with my favorite cookie of all time.
This sugar cookie has been the only sugar cookie I have ever known.
Silly story. Growing up, when people would hand me a frosted cookie (a sugar cookie) my brain did cartwheels. I did not understand that there were multiple kinds of sugar cookies. To me, that was a frosted cookie. Simply because the sugar cookies I grew up knowing looked and tasted nothing like it.
& since I don't like to eat dry, crumbly, overly frosted sugar cookies, I figured there were others out there too that feel the same way.
So here I am sharing a family recipe passed down from my maternal grandmothers friend, Dot.
It has been slightly altered over the years in my Momma Bears house.
& holds a very special ingredient (they still taste delicious without it) that I will not be sharing here.
But, if you reach out to me personally, I would be happy to gift you the goods.
& no. It isn't love.
In fact, I would argue that cookies just simply don't taste the same without love baked into them. 🥰
I feel like you can really tell when people are enjoying what they are making and when they are just doing it to do it.
WHAT YOU WILL NEED
Handheld or Kitchenaid mixer
Cookie scoop
Parchment paper or baking mat
Cookie sheet
FOR INGREDIENTS
Sugar - I like to use cane sugar, but note that it comes in larger granules than granulated sugar. You can toss it into a blender or food processor to make the granules smaller. Honestly, granulated is fine, I just always have cane on hand because it's easier to find organic.
Butter - (unsalted) the original recipe calls for margarine which would also be fine. We were always a butter family because the ingredients in margarine were so extensive (same concept as dairy free butter). For these cookies, I like to indulge and use real butter. Just because they are my favorite. But it works great with margarine or any dairy-free butter. & also, I just have to note because I feel like a lot of people don't know this. Margarine is dairy free. I don't know why that is so commonly missed in our culture.
Egg
Flour - I like King Arthur
Baking soda
Salt
Cream of tarter
Vanilla - don't use imitation, use the real thing!
This recipe is quick and super easy.
It doesn't take much effort to get a whole lot of scrumptiousness.
Preheat oven to 350F°.
First, combine butter and sugar using a Kitchenaid mixer or handheld mixer. Combine until creamed together. Add one egg and mix until thoroughly incorporated. Mix in vanilla (& secret ingredient if you have it).
Next, add baking soda, salt, cream of tarter and half of the flour. Mix until partially incorporateda and then add your last half of flour. Mix until fully combined and there is no white flour showing.
Line a cookie sheet with parchment paper. Use a cookie scoop to get uniform sizes. Roll into balls. Flatten with the bottom of a drinking glass dipped in sugar.
They will look like this.
Bake for 9 minutes. Cool & enjoy!
I like to make sure these cookies are fully cooled before enjoying.
But you do you.
RECIPE PDF 👇🏼
INGREDIENTS
1 cup sugar
1 cup butter - (unsalted), room temperature
1 egg, room temperature
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tarter
1 teaspoon vanilla - don't use imitation, use the real thing!
DIRECTIONS
Preheat oven to 350°F.
First, combine butter and sugar using a Kitchenaid mixer or handheld mixer. Combine until creamed together. Add one egg and mix until thoroughly incorporated. Mix in vanilla (& secret ingredient if you have it).
Next, add baking soda, salt, cream of tarter and half of the flour. Mix until partially incorporateda and then add your last half of flour. Mix until fully combined and there is no white flour showing.
Line a cookie sheet with parchment paper. Use a cookie scoop to get uniform sizes. Roll into balls. Flatten with the bottom of a drinking glass dipped in sugar.
Bake for 9 minutes. Cool and enjoy!
NOTES
If you have a hot oven, turn it down a couple degrees or watch your cookies very closely. The minute they start turning brown around the edges, remove them. Mine usually go for 8 minutes.
Margarine or any other dairy free butter will work in substitute for the real thing.
Make sure your butter is at room temperature and very soft. I like to take mine out the day before.
Buckle up, you're in for a real treat this week.
I know I said I started with my favorite cookie, but that doesn't mean there aren't going to be some radical other choices. 🤗 This one just happens to be super nostalgic for me.
& I'm sure plays a part in it being my favorite.
I hope you enjoy this recipe, friends.
& if you want that secret ingredient please feel free to reach out.
Give this post a like, comment or share. (It really helps me out.)
Please, please, pretty please.
If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)
Have a great day!
xoxo
Kirsten ☀️