The concept of a good homemade cookie has always fascinated me. Those delicious well balanced flavours that crumble and melt in the mouth at the same time fill my mind with fantasies. I have tried quite a few recipes and even though I have liked most of them I have been waiting for the perfect one. For me a perfect recipe is one that I will go to every time I want to make a particular dish.
A sugar cookie is a very simple recipe. Yet, finding one that has a good balance is difficult. After having tried a few different recipes this is one that I will make over and over again. The sugar content is perfect for it to be had as a plain cookie and a little decoration will completely transform it into something beautiful.
I have always been a huge fan of all the beautiful delicacies that are made by Heather at Sprinkle Bakes. So when I read that she was releasing a book I just had to get myself a copy. This is the first recipe in the book and the first one I have tried and I love it. I am looking forward to making all of these beauties.
Simple Sugar Cookies
(Adapted from the book: Sprinkle Bakes)
Butter, softened 100 grams
Granulated sugar ½ cup
Egg, lightly beaten 1
Vanilla essence ½ tsp
All purpose flour/Maida 2 cups
•The original recipe had salt in the list which I did not add as I was using salted amul butter.
•The recipe I have made is the half of the original recipe. However, I decided to add in the full egg which made the batter soft and I further added ½ cup Maida, thus the quantity is 2 cups.
•The next time I make this recipe I will add ¾ cup sugar. Or use half an egg and keep the maida at 1 ½ cups.
•The dough softens very quickly if you follow my recipe. But it rolls out beautifully and is firm for 5 – 7 minutes. So ready all you ammunition before pulling it out of the fridge. Also during summers, it is best rolled out in an a.c. room.
•I will remake this recipe with ½ egg and report the changes.
Since I have given so may options it is only fair I give you the original to compare with.
Butter, softened 2 sticks/ ½ pound
Granulated sugar 1 cup plus 2 tbsp
Egg, lightly beaten 1
Vanilla extract 1 tsp
All purpose flour, plus more for rolling 3 cups
Pinch of salt
•Mix the butter and sugar till just incorporated. You may use a stand mixer with the paddle attachment or a hand blender. Do not over mix or the cookies will spread while baking.
•Add in the egg and vanilla essence and mix on low speed, scarping down the side as you go.
•Add the flour and mix on low till a dough forms.
•The dough should not be sticky. Wrap the dough tightly in a clip wrap and refrigerate for 1 hour.
•Line a baking sheet with parchment paper.
•Work on a well floured working area and knead the dough slightly and flatten to a disc.
•With a floured rolling pin, roll dough to ¼” thickness.
•Cut out desired shapes and transfer to baking sheet.
•Refrigerate for 30 minutes. This will help the cookies hold there shape while baking.
•Preheat oven at 175ºC.
•Bake for 15 -20 minutes. Transfer to a wire rack to cool completely.
Makes : 15 (3 inch) cookies.
Enjoy ! ! !