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You are here: Home / Cookies / Sugar Cookies

Sugar Cookies

September 7, 2009 by Amy 6 Comments

1024

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!

1025

Filed Under: Cookies

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Reader Interactions

Comments

  1. bridget says

    September 7, 2009 at 10:56 pm

    Oh yeah…I bet adding vanilla would be a good idea!

    Reply
    • Amy says

      September 8, 2009 at 12:36 pm

      Awesome! I thought there was a reason behind the no vanilla, so I just wanted to make sure the cookies came out well! I’ll add vanilla next time though!

      Reply
  2. Joelen says

    September 8, 2009 at 10:03 pm

    I’m going to star this recipe so I can make it for the holidays!!

    Reply
  3. Amy says

    September 8, 2009 at 10:17 pm

    Yay! I hope you like it! 🙂

    Reply
  4. Bridget says

    March 18, 2010 at 11:55 am

    Okay, so now that I know a little more about snickerdoodles, it seems like they’re meant to have sort of a tangy buttermilk-like flavor. My guess is that vanilla would mask that. For sugar cookies, I definitely think vanilla would be a great addition!

    Reply
    • The Nifty Foodie says

      March 18, 2010 at 12:19 pm

      Sorry about the double ping-back Bridget (one from way back when and now one from today)! I’m redoing my blog (Skinny Food by Amy). 🙂 Thanks for the pointers!

      Reply

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Image Credit: Leslie Pendleton Photography

 

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Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

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