Tuesday, November 23, 2010
Chewy Sugar Cookies
Today was the trial run to the Girl Scout Baking Party I'm having next month. I think it might be the first sign that I'm certifiable. I am inviting thirty girls (ages 6-8) to my house, to trash my kitchen in the name of baking, frosting, and decorating cookies. However, they'll be earning badges and hopefully taking all the cookies with them at the end of the day. Here is the recipe we'll be making minus the frosting and sprinkles that I'll figure out later:
2 1/4c flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2c sugar, plus 1/3c sugar for rolling the dough
2 oz cream cheese, cut into 8 pieces*
6 Tbsp butter, melted
1/3c vegetable oil
1 Tbsp milk
2 tsp vanilla extract
*Most sugar cookies do not call for cream cheese, but I found the cream cheese cut the sweetness of the cookie and really rounded out the flavor.
Preheat the oven to 350 degrees F. Whisk flour, baking soda, baking powder, and salt together in a medium sized bowl. In another bowl, combine sugar, cream cheese, and warm butter with a fork. Whisk in oil until smooth. Add egg, milk, and vanilla. Continue to whisk mixture until smooth. Add wet ingredients to the dry ingredients. Combine until a soft homogenous dough forms.
Divide dough into 24 equal pieces. Using your hands, roll the dough into a ball. Put about a third of a cup of sugar in a small bowl. Roll dough balls in the sugar before spacing them evenly on 2 cookie sheets. Using a drinking glass, flatten dough balls until they are about 2 inches in diameter. Then flip the cookie over so the top of your cookies doesn't read: IKEA 365 like mine did. Bake, on cookie sheet at a time, for 14 minutes. Rotate the cookie sheet about half way through. If you over cook these cookies, they will lose their chewiness.