Last Sunday I wanted to do something fun with the kids since they had spent most of the weekend entertaining themselves. (And I just missed them). It was a cold, wet day and cookies sounded good. In fact, The Tortoise had been asking for days to make sugar cookies. It’s hard to find just a simple sugar cookie recipe. My shelves are lined with just about every cookbook you could imagine, and yet, no basic sugar cookie recipe. I ended up finding one on the back of the Kroger brand sugar. Simple. Easy. Accept for one thing.
I forgot you had to chill the dough for at least one hour. Both girls had left friends’ houses to come home and hang out with mom, baking. As we stood in the kitchen, aprons on, I cringed as The Tortoise read, “chill for one hour”.
“ONE HOUR!” shouted The Hare.
“It’s all right, ” said The Tortoise forlornly, “We can wait.”
I racked my brain trying to figure out how to fix this. Chocolate chip cookies don’t have to be refrigerated. Snickerdoodles don’t have to be refrigerated. So why can’t we just roll these too?
“Sillies!” I chuckled, “We aren’t following these directions, we’re following our directions.”
The girls rounded up sprinkles, bowls, and more sugar to dip our rolled sugar cookie dough. Then we spaced them generously on the tray and took our chances. When the first batch of cookies came out, puffed up and golden, we all gasped in delight. The Hare took the first bite, her grin slithering from ear to ear. The outsides were slightly crisp, but the insides were moist and cake-like, just the way we like cookies. None of us are a big fan of crisp cookies. In fact, DW always wants me to slightly under bake them. These are now our new favorite sugar cookies and will probably become a frequent weekend activity.
The Hare ate 7 of them that afternoon.
No Time to Chill Sugar Cookies
3 1/2 cups all-purpose flour
1 1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine flour, salt and baking powder in bowl and set aside. Combine butter and sugar and beat until creamy. Add eggs one at a time and beat well; add vanilla and combine. Stir in dry ingredients until combined. Take tablespoon size scoops of dough, roll into a ball and dip in desired coating. Bake for 10-15 minutes on lightly greased baking sheets. (We liked them at about 13 minutes.) Makes a lot of cookies if you don’t keep eating the dough.
*Here’s a cookie trick: instead of using a spoon, use a small ice-scream scoop or meatball scoop. It keeps your cookie size consistent and easy to drop when you have a spring-loaded release mechanism