Sugar Cookies

Happy Labor Day everyone!

While I do enjoy decorating sugar cookies, sometimes the hubs and I crave a chewy sugar cookie. I wanted to make these for the hubs and his family for Labor Day and thanks to a recommendation from Bridget of The Way the Cookie Crumbles, I think this will be our go-to recipe for sugar cookies!

This was originally a recipe for Snickerdoodles, but all I needed to do was omit the cinnamon (another tip from Bridget) and we were set. I was a little skeptical about no vanilla extract, but I trusted the recipe and it still had a really good flavor.

Sugar Cookies
adapted from The Way the Cookie Crumbles (via Betty Crocker’s Big Red Cookbook)

Ingredients

• 2¾ cups (13.75 ounces) unbleached flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoons salt
• 1½ cups granulated sugar minus 1 tablespoon (10.35 ounces total)
• 1 tablespoon light brown sugar
• 16 tablespoons (2 sticks) unsalted butter, softened
• 2 large eggs
• ¼ cup (1.75 ounces) granulated sugar (for rolling)

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk the flour, salt, cream of tartar and baking soda in a medium bowl; set aside.
2. Beat butter and sugars (except the ¼ cup granulated sugar for rolling) until creamy; add eggs and beat until combined. Add flour mixture and mix until just combined.
3. Mix ¼ cup sugar and the cinnamon in a shallow bowl. Using a small cookie scoop, scoop out cookies and roll into a ball; roll ball in sugar. Repeat with remaining dough, placing balls 2 inches apart on ungreased baking sheet.
4. Bake until cookies are just set and turning golden brown at edges, 10-12 minutes. Cool cookies on baking sheet for 2 minutes; then, using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature.

After baking 2 dozen of the cookies, I decided to stop baking and freeze the rest for another day. Yet another reason I love my FoodSaver. So easy to just bag and freeze!