Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Kick Ass Sugar Cookies

The holidays will be here soon. Time to start thinking about cookies. Sugar cookies are hard to get right. They are so simple, there is nowhere to hide. And they can overbake at the drop of a hat.

These cookies are chewy and soft on the inside unless you overbake them, and have a nice crisp exterior. And they taste great, with a nice buttery vanilla flavor. If you never liked sugar cookies before, give these a try.

2 3/4 cups of all purpose flour
Half teaspoon of table salt
Half teaspoon of baking powder
One teaspoon of baking soda
2 sticks of unsalted butter, ROOM TEMPERATURE
2 tablespoons of brown sugar
One cup and 2 tablespoons of table sugar
One egg
2 teaspoons of vanilla extract
Sugar for rolling

1. Preheat oven to 350. Whisk the flour, salt, baking powder, and baking soda together in a bowl and set aside.

2. In another bowl, cream together the brown sugar, table sugar, and butter. Make sure your butter is nice and soft and room temp. Use real unsalted butter. Sugar cookies are no place for margarine. You can use a mixer if you want, but if your butter is soft, a fork works fine.

3. Add the egg and vanilla to the butter - sugar mixture and mix well. Use the best vanilla extract you can get for these. There is nowhere to hide with sugar cookies, and crappy fake vanilla will not be as good.

4. Incorporate the flour mixture into the butter mixture, mixing just enough to get a slightly crumbly dough. Do not overmix. You can chill the dough if you want, but it will be even more crumbly. Chilling the dough is optional.

5. Roll the dough into balls with your hands, and then roll the balls in sugar. Bake on cookie sheets with parchment paper. Do not flatten the balls, let the oven do it.

6. Watch these cookies like a hawk! Over baking will make them dry and crunchy. You want to pull them from the oven when the edges turn slightly brown. In my oven about 12 minutes is right but you need to watch these from about 10 minutes until the edges barely start to turn brown.

A fussy cookie but worth the effort. Use good quality ingredients and watch your bake time closely, and you will be rewarded.

I bet puttin’ some good ice cream between two of em’ would be dope…!

You better believe it!

trying these soon... thanks

trying this later

One of the key ingredients is the vanilla extract. Use the best that you can get your hands on. If your vanilla is on the weak side, you can probably stick an extra teaspoon of it in there without screwing up the dough.

I use homemade vanilla extract for these, but a good non-imitation store brand should work.

made a batch tonight, they are as advertised, wife, daughter, and myself all gave thumbs up

Uhhh....where is the frosting?

This is more of an old fashioned plain cookie recipe. But I suspect if you wanted to flatten out your rolled dough balls and top with royal icing, it could be made to work with some experimentation.

Sad to say that I won't be trying this recipe. But I thank you from the bottom of my type 2 diabetic heart

hmmmm....can we see a picture?

I think icing on these cookies would be like putting a bumper sticker on a nice luxury car......
We have just about wiped out the whole batch we make Saturday night.

Where's the cream cheese in the mix ? ....

No cream cheese. The butter provides the fat.

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