I baked sugar cookies for the first time yesterday!!! I’ve made the bulky chocolate chip and nut ones before, but these were just so cute!!!
I sprinkled sugar on one batch before baking. Then on another, i tried cinnamon powder before baking. Last, but not the least, baked, then dipped in chocolate! 🙂 It was so good! The butter just hits you when you bite into this one. Since the only ‘fancy’ ingredient in this is butter, it’s like an explosion when you eat it.
I got the recipe from Joy of Baking.
But before you try this recipe out, for residents in India or other relatively warmer climates, a few things you might want to factor into your process:
1. We live in a warmer place, so when the dough is thoroughly chilled, take it out and directly start rolling. This is because, the cold dough starts to sweat and it is a huge mess to work with a watery dough. Trust me on this!
2. The baking time is 8-10 minutes for a softer, crumbly cookie. But if you want a snap to it, leave it in there for 12 minutes at 180°C.
3. Be sure to add an extra splosh of vanilla. There is a slight hint of egginess to the cookies.
4. Chill the dough overnight, and when ready to bake, take a handful, roll it out, then put the remaining bits back in the refrigerator with the rest of the dough. I’d rather not sprinkle dough for the rolling, because the butter in the dough makes sure it doesn’t stick to the surface. Working with a clean surface removes the necessity of the flour for rolling.
5. Dip the cookies in chocolate only after they are completely cooled. Don’t worry, they don’t loose their crunch.
6. Variations. This is a really easy dough to work with. Not like the croissant dough. So experiment with toppings. Chopped nuts, cinnamon and dry ginger mix(knead the powders into the dough before baking), royal icing, mocha icing… Go crazy!