I have a confession: I only made these so I could take a big, fat spoonful of cookie dough.
I know, I know. Salmonella and sugar comatose and who could forget that one cookie dough overdose encounter? But when I’m right in the middle of that wondrous bloodbath from Mother Nature (sorry, guys, and everyone else who has weak constitutions and just visualized that phrase), I want grease and meat and sugar – but not at the same time, mind you.
Enough of my hormonal cravings. Let’s talk cookies.
These are the soft, sugary cousins of the snickerdoodle. I will unashamedly admit that I’ve always loved sugar cookies (well, properly-made sugar cookies) for their simplicity. These are even better than your run-of-the-mill sugar cookie…and definitely not a hard, tasteless one. Who wouldn’t like a cookie that tastes like straight-up sugar, butter, and vanilla?
Oh, and you only need one bowl. None of that “in a separate bowl” nonsense.
The original recipe yields one dozen “generous-sized cookies”, but even after making 20 tablespoon-sized ones, I had enough dough remaining for 9 cookies half the size of my face. If you’re feeling generous, you’ll probably end up with 15 or 16. (Unless I’m doing it wrong. Which is always a valid possibility.) Regardless of how many are made, these are incredibly simple but incredibly delicious…soft, sweet, comforting.
It also calls for bread flour, something I have none of but will hopefully acquire in the future. If you have some on hand, use it! Bread flour will make the cookies softer and chewier. I wouldn’t recommend omitting the salt, either – just a pinch of salt will make the vanilla & sugar more pronounced through its small bit of contrast.
Also, my pictures suck. Mine weren’t pretty enough to photograph…mostly because I had eaten/given away most of the pretty ones.
Don’t let them fool you, though! Just because they look like beige disks doesn’t mean they will taste bland, or even remotely bland. Let them surprise you.
Only after I put these in the oven did I have the idea of rolling them in (more) sugar. There’s always next time, though.
(The cookie dough stomach ache was worth it, by the way)
from Averie Cooks
makes 2 dozenish cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tablespoons cream or milk
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup bread flour (all-purpose can be substituted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt, optional
- Sugar for rolling, optional
- In a large mixing bowl, cream the butter until smooth. Add the sugars and mix until creamed.
- Add egg, cream/milk, and vanilla; beat until light and fluffy.
- Add flour(s), baking soda, and salt; mix until just combined.
- Transfer dough to an airtight container and refrigerate for at least 3 hours (up to 5 days).
- Preheat oven to 350 degrees F. Line a baking sheet with parchment or spray with cooking spray. Scoop the dough into mounds the size of your choosing on the baking sheet.
- Bake for 8-10 minutes until pale golden and edges have begun to set. (It’s ok if they appear slightly undercooked – they will firm up as they cool) Allow cookies to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Cookies can be stored at room temperature for up to a week or in the freezer for up to 3 months. Devour.