Vanilla Sugar Cookies

Baking used to be just for special occasions and holiday events. So much has changed in the kitchen. Nowadays people make cookies and cakes for any reasons or for no reason at all. There are bake sale, cookie swap, baking contest, gift giving, birthday, holiday or rainy day… Any day is a good day when it comes to baking. Someone said, life is better with fresh baked cookies. Believe it or not, baking can teach you lots of disciplines like no other skills. People who bake are usually kinder to others. Bakers can easily make new friends no matter where they go. You become popular if you bring cookies all the time.

Sugar cookies are popular during the holidays of Thanksgiving, Christmas, Hannukah and Halloween. Cookies can be dropped, formed by hand or rolled flat and cut into shapes by using a cookie cutter. They are commonly decorated with icing and colorful sprinkles. A simple cookie may have a pumpkin or football theme to it after being carefully decorated. Today we are making simple plain sugar cookies, but full of flavors. Almond flour is the key ingredient in this recipe. It gives good texture and flavor. Feel free to add icing.

Vanilla Sugar Cookies

 

Vanilla Sugar Cookies

  • Servings: 3 dozen small cookies | Recipe by Leslie at Soups Ahoy
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Vanilla Sugar Cookies

3/4 cup regular granulated sugar
1 stick butter, 1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 cup almond flour (Bob’s Red Mill super fine)
1/2 teaspoon cornstarch, 1 teaspoon baking powder, 1/4 teaspoon salt
(Butter and egg should be at room temperature for 2 hours.)

 

Preheat the oven to 350 degrees F.  Bake for 14 minutes; they should not turn brown on top. Prepare a half sheet baking pan with silicone baking mat. In a bowl, combine all-purpose flour, baking powder, salt, almond flour and cornstarch.

Beat the butter and sugar together until fluffy. Add the egg and vanilla, mix until combined and creamy, scraping the bowl as needed. Slowly add the dry mixture 1/2 at a time, mix just until the dough comes together. Don’t over mix.

To make drop cookies:  Use a teaspoon cookie scoop to drop cookie dough onto the prepared baking sheet, leaving about 1 1/4″ between them. Use a fork to press flat a little. Bake for about 13-14 minutes. Remove cookies from the oven, cool for 5 minutes on the pan before removing them to the cookie rack.


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