Not everyone likes sugar cookies, But i’ve got nothing against them

Time: 1 Hour Plus overnight chill

Difficulty: 2/5

Ingredient availability: 4/5

Sugar cookies are one if the most basic cookies in most people’s minds. Personally, I usually enjoy sugar cookies, but they can easily become boring. This recipe has multiple types of sugar in an effort to add some interest to the cookies, hopefully making them a little more special than the average sugar cookie.

Key Ingredients and Omissions:

The recipe recommends that you use a high quality butter, and I think I used a relatively high quality one in Tillamook. Other than that, I don’t think any of the other ingredients are particularly special. I will say that I didn’t use the sanding sugar. One reason is that I didn’t want to get sanding sugar for this singular use. The other reason is that I wouldn’t be surprised if you had a hard time finding sanding sugar at your everyday grocery store. Another thing I should point out is that I used 1 tsp of vanilla extract and 1 tsp of vanilla paste, as I ran out of extract.

Tools:

• Hand Mixer

• Bench Scraper

• Parchment Paper

Cooking Review:

Making Dough: 20 Minutes

Once I had let my butter and egg sit out for about 5 hours to come to room temperature, I mixed the dry ingredients in a medium bowl before using the hand mixer to cream the butter and various sugars. Once the mixture was light and fluffy, I added the vanilla and egg until combined.

Forming Dough into a log: 10 minutes

I then transferred the dough to a sheet of parchment paper, pressed it out into a rough log, and rolled it into a round cylinder as best I could. This was the hardest part of the recipe, as the dough was pretty sticky and thick, which made forming it into a smooth log more difficult. Once The ‘log’ was wrapped up, I put the dough into the refrigerator over night for 10 hours.

Slicing and baking Dough: 30 minutes

I set the oven to 350 Fahrenheit and unwrapped the cookie dough and sliced the log into 22 disks. I did cut off a bit of the ends to get more clean cuts. The recipe says to roll the dough in sanding sugar before slicing, but like I said earlier, I skipped the sanding sugar all together. I arranged the cookies onto to parchment lined baking sheets and baked them for 15 minutes, rotating the pans and switching the racks after 10 minutes. At this point, the cookies were done, but I let them cool on the pans for about an hour before tasting.

Analysis:

The texture of these cookies was the first thing that I noticed. The outside was nicely crisp while the interior was tender and soft. I think most sugar cookies (outside of the ones with the icing on them) are usually chewy, but these leaned more toward shortbread cookies as far as texture goes in my opinion. As for the flavor, they are pretty buttery and sweet (obviously). At first there was a unique flavor that I couldn’t point out but eventually remembered that there was almond extract in them, which was noticeable. I think a little extra salt would improve the overall flavor of these cookies, but they still tasted good. I wouldn’t say that these were super special, but they are a solid cookie. If you like shortbread cookies, I feel like you’ll like these a lot. If you’re into a more chewy sugar cookie, you might not like these as much. I’m going to give this recipe a 7/10. It’s pretty easy, but I don’t think the result is something that I’d seek out specifically. If I was given these, I wouldn’t complain.