Friday, September 3, 2010

No Roll Sugar Cookies

I was so happy to find this recipe for sugar cookies on Fat Girl Trapped in a Skinny Body. Julia is a fantastic baker so when she claimed that this cookie was sugar cookie perfection, I knew I had to try it!

In this Witches' opinion sugar cookies should be soft, chewy, vanilla flavored, buttery and sweet. Dry and crumbly should not apply. Neither should high maintenance, kitchen destroying or frustrating. The latter is usually what I experience when I make sugar cookies: High maintenance because you have to make the dough and then chill it for at least an HOUR. Kitchen destroying because you then have to spread flour all over the place and roll them out, cut them out then attempt to transfer to a cookie sheet intact. Frustrating because all the above is happening and usually the flavor isn't what you want anyway, or the dreaded dry crumblies hit. These reasons and more are why you've not seen a sugar cookie recipe on this blog. Until now.

These cookies are totally different. First of all, they're drop cookies! That means no chill out time, no rolling, no flour everywhere, no fuss, no muss! Second, the flavor is what I expect out of a sugar cookie: buttery, sweet and vanilla scented. Soft and chewy inside, slightly crunchy outside. Yes folks, these sugar cookies have it all!

Next time I make these I think I'll frost them instead. A fruit flavored or even a chocolate frosting would be pretty good I think. We chose to roll the cookies in sprinkles and colored sugars. It was a lot of fun for both myself and the Little Witch.


Sugar Cookies

makes 3 dozen cookies
1 1/4 c white sugar
2 sticks butter (1 cup)
3 egg yolks
3 t vanilla
2 1/2 c AP flour
1/2 t cream of tartar
1 t baking soda
1/4 t table salt
about 1/2 c sprinkles, colored sugars or granulated sugar to roll in

Cream the butter and sugar together in a stand mixer with the paddle until very light and fluffy, about 5 minutes on medium speed.

Scrape down the sides and add the vanilla extract. Mix until incorporated. Add the egg yolks one at a time, beating well between each addition and scraping sides of bowl and paddle after each addition.

Mix the flour, baking soda, cream of tartar and salt together in a bowl. Slowly add the dry ingredients, scraping down the sides after each addition.

Scoop balls of dough and roll in colored sugar or sprinkles, coating all sides.



Place 12 cookies on a sheet pan and bake in a preheated 350 oven for 11 minutes or until just set. You don't want these to brown, if they do they'll dry out and not be soft and chewy in the middle.


Nutrition Facts provided by SparkPeople Recipe calculator
Amount Per Serving
Calories 117.1
Total Fat 6.0 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 30.9 mg
Sodium 40.8 mg
Potassium 19.5 mg
Total Carbohydrate 15.0 g
Dietary Fiber 0.2 g
Sugars 8.3 g
Protein 1.2 g

18 comments:

Jenn said...

OMG what a great find Andrea! I HATE rolling out cookie dough, it's exactly why I rarely make sugar cookies! I have got to try these...maybe even this weekend.. I mean it is a long weekend, I must fill it will something sweet!!

Chef Dennis said...

those are gorgeous cookies! and I love that you don't have to chill and roll them!! Thanks so much for sharing this recipe!

Yenta Mary said...

Sometimes it's fun to roll out cookie dough, but not usually. So these look perfect -- play with your food while rolling and decorating, then reward yourself by eating sweets!

The Mom Chef said...

These do look absolutely delicious. I'm with you. Sugar cookies should be soft and chewy. And I HATE the mess with rolling out dough! Great job.

Baking Addict said...

wow these look amazing. yay to no roll cookies!

Ananda Rajashekar said...

awee wat a beautiful and colorful cookies! :)

tasteofbeirut said...

This cookie recipe is fantastic! It reminds me of a sablé.

Pam said...

Your cookies look great and I bet they taste delicious! Love it that they are drop cookies and don't have to be refrigerated. I will bookmark this and try it for sure! Thanks!

Design Wine and Dine said...

My daughter would love to make these with me! Nice recipe and they look beautiful. I love their simplicity!

Stella said...

Hey Andrea, these are pretty! I'm not eating sugar lately, but, if I cheat anytime soon, I'll fly over to your place on my broom (smile)...!

The Blue Faerie said...

It makes me want to put sprinkles on everything I see! :P

Anonymous said...

Tried these with my youngest over the long weekend and I gotta say WOW! We made them on Sunday and it's Thursday and they are all gone! Very good! Thanks Andrea you are the bomb!

Miss Meat and Potatoes said...

How funny! You and Jenn on a sugar cookie kick. I love it! These look completely delectable. And they're so pretty to boot. Thanks for sharing!

Yenta Mary said...

Good morning! "Eight to the Eight to the Eight" was passed on to me, and now I'm passing it along to you ... :)

http://foodfloozie.blogspot.com/2010/09/eight-cubed.html

Raina said...

I love a good sugar cookie and I love that they are simple:) They looks so pretty too.

Cranberry Morning said...

Gotta try this. I love the idea of not having to roll them out and deal with all those little scraps.

About the carmens: yes, they are a great pepper and I think at least in NW Wisconsin, are more reliable for ripening to that gorgeous red than the bell peppers are.

Anonymous said...

These are so yummy! I hate rolling out cookies, but wanted to make sugar cookies to decorate for Valentine's Day. Put frosting on them and sprinkles and they turned out great. Everyone who tried them loved them and wanted the recipe.

EG said...

Great recipe - no rolling. Thanks!

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