How could I have a blog called sugar dollars without publishing what are my favorite sugar cookies? These cookies are simply delightful with just a hint of complexity coming from the vanilla, making them soooo much better than the one note cookies that you can get from the store.
These cookies are great for making quickly and really quite painlessly with a stand mixer, and using a hand mixer should work just fine as well. They are an excellent cookie to start learning how to bake. A lot of really basic techniques like creaming butter, and checking when a cookie is done are critical in this cookie.
The last step of flattening the cookies on the sheet really changes the texture and the look of these cookies. There was one batch that I forgot to flatten and they came out airy kind of like snowballs than chewy cookies. Generally I preferred the chewy cookie, so I included the step, but if you want a more airy cake-y texture I highly recommend forgetting the step.
The cookies taste really good, so I was really surprised at the cost. They break down to a total of $3.07 for 20 cookies, or $.15 per cookie. Which is way cheaper than $1 for the sugar cookie that you can find at a store. The Pillsbury premade dough proves a tougher contender at $3.15 for 24 cookies, but this recipe actually make slightly more dough, around 20 oz vs the 16 oz that you get premade, which means their cookies are smaller than the ones I made. Also these I can assure you taste better.
Soft Sugar Cookies
With just a hint of sweetness, and a touch of buttery taste. These cookies are delicious, and are a bit chewy giving them a really excellent texture.
Total: $3.07 for 20 cookies, $.15 per cookie
- 3/4 cup 170g softened unsalted butter $.94
- 3/4 cup 149g granulated sugar $.49
- 1 large egg $.11
- 1 large egg yolk $.11
- 1 teaspoon 5 ml vanilla extract $.31
- 1/2 teaspoon baking soda $.34
- 1 teaspoon baking powder $.03
- 1/2 teaspoon salt $.003
- 2 cups 248g all-purpose flour $.74
Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
Add the egg, egg yolk, and vanilla and mix until smooth, then mix in baking soda, baking powder, and salt. Add flour and mix until cookie dough forms.
Scoop 1 tablespoon sized balls, roll dough into sugar to coat.
Place cookies 2 inches apart and flatten cookies to about 1/3 - 1/2 inch thick.
Bake for 11-15 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.