The perfect cookie in every way!
My favorite ice cream is vanilla, my favorite pie is apple, and my favorite cookie is sugar. All pretty plain, but if done right - ABSOLUTE PERFECTION!
I have spent a large portion of my life trying to create the perfect sugar cookie. Something that is chewy but not gooey. Soft, but crispy edges.
Not too sweet, a hint of salt.
Balanced, yet refined, and loved by all. Haha - ok not that serious, but SERIOUSLY delicious was a goal. If you make these and don't like them, I owe you a drink.
I can confidently say the most important part of the cookie is butter. I exclusively use Kerrygold butter for everything in my kitchen and all of my recipes. A rich and creamy butter adds to the crispiness, taste, and ultimate look of the cookie. Creaming the butter and sugar together is the first and most important step of this recipe. It creates a light and airy cookie that will dissolve in your mouth.
Another easy recipe to add to your arsenal, these Sugar Cookies will be loved by all!
🏷 Time: 20 minutes
2c all purpose flour (I use Bob's Red Mill organic AP Flour)
1c salted butter
1 large egg
1/2tsp baking soda
1/2tsp baking powder
1/4tsp kosher salt
1/2TBSP vanilla extract or vanilla bean paste
Set oven to 350F and line a baking sheet with parchment paper
Cream butter and sugar together on high in the bowl of a stand mixer for 2 to 3 minutes. The mixture should be light in color and fluffy
In a medium sized bowl, mix dry ingredients together. Set aside
Reduce stand mixer speed to medium-low
Add egg and vanilla, and mix until fully incorporated
Reduce stand mixer speed to low
Gradually add flour mixture until all flour is fully incorporated. Add milk and mix until uniform about 30-45 seconds - be careful not to overmix
Using 2TBSP cupcake or ice cream scoop, scoop cookie batter onto baking sheet lined with parchment paper. Each cookie should be about 2 inches apart
Bake at 350F for 11 minutes or until edges are golden brown
Let cool slightly on baking sheet, then transfer to a wire rack
Enjoy warm with a scoop of ice cream or in the morning with coffee - up to you!
Keeps in a zip-top bag at room temperature for 1 week