Tag Archives: Sugar Cookie

Key Lime Coconut Sugar Cookies

23 Dec

2 1/4 cups flour

1/2 cup sweetened shredded coconut, chopped fine

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 cups sugar

plus 1/3 cup for rolling

1 tsp key lime zest (3-4 limes)

2 oz cream cheese, room temperature

6 tbsp unsalted butter, melted and still warm

1/3 cup vegetable oil

1 large egg

1 tbsp milk

1 tsp vanilla extract

1 tbsp key lime juice

1. Preheat oven to 350°F. Line 2 baking sheets with parchment. Whisk flour, baking soda, baking powder, salt, and coconut in a medium bowl; set aside.

2. Put 1 1/2 cups sugar, cream cheese, and zest in a large bowl. Place remaining 1/3 cup sugar in a shallow bowl. Pour warm butter over cream cheese and sugar and whisk to combine (some lumps will remain but will smooth out later). Whisk in oil. Add egg, milk, vanilla, and lime juice; continue to whisk until smooth. Add flour mixture and mix with a rubber spatula until smooth.

3. Using hands, roll dough into balls (about a tablespoon). Roll balls in reserved sugar and place, evenly spaced, on prepared cookie sheet. Using the bottom of a glass, flatten dough balls until about 2 inches in diameter. Sprinkle tops with remaining sugar.

4. Bake until edges are set and just turning golden; 11 to 13 minutes. Cool on sheets for 5 minutes, transfer to wire rack and cool completely.

Makes 3 dozen cookies

Adapted from Cook’s Illustrated N/D 2010

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Chocolate Sugar Cookies

21 Dec

1/2 lb (two sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
1 egg
1 tsp vanilla extract
2 cups plus 1 tablespoon all purpose flour
1 scant cup dark cocoa powder
Pinch of salt

  1. In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.
  2. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl as needed.
  3. In a medium bowl, whisk together the flour, cocoa powder and salt.  Add to the butter and egg mixture.  Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl.
  4. Line a cookie sheet with parchment paper. Turn the dough out onto a sheet of wax paper and top with a second sheet.  Roll dough into an oblong disc between the paper with a rolling pin. Wrap the dough tightly onto the cookie sheet with plastic wrap and refrigerate for 1 hour.
  5. Remove top sheet of wax paper and roll dough a little thinner.  It should not be sticky.  You may dust the surface lightly with flour if it is sticky, but not too much!  You don’t want streaks of white flour baked onto your pretty dark chocolate cookies.
  6. Roll dough to a ¼-inch to ½ -inch thickness.
  7. Cut out desired shapes from the dough and transfer to the prepared baking sheet.
  8. Refrigerate the cutouts for 30 minutes. (This will help the cookies maintain a crisp shape during baking.)
  9. Preheat the oven to 350°F.
  10. Bake the cookies for 15 to 20 minutes.
  11. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled.

from Sprinkle Bakes

Crack Cookies!

20 Dec

You all probably know these as Lofthouse Frosted Sugar Cookies, but in high school our group called these Crack Cookies. Mostly because they are addicting! And because they are very floury. This recipe is an attempt to recreate them.

Lofthouse Style Frosted Sugar Cookies

Cookies:
6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter, at room temperature
2 cup granulated sugar
3 eggs
2 tsp vanilla extract
1 1/2 cup sour cream

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be sticky.
Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough with flour and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

We added 1 tsp red colour and got this lovely dark salmon.

Frosting:
1 cup butter, room temperature
1 tsp vanilla extract
4 cup powdered sugar
6 tbsp heavy cream
Several drops food coloring
Multi-colored sprinkles

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.


Makes approximately: 3 to 6 dozen cookies (will vary on the thickness of the dough)
Recipe adapted from authenticsuburbangourmet.blogspot.com

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