The concept of a good homemade cookie has always fascinated me. Those delicious well-balanced flavors 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
Preparation
(Adapted from the book: Sprinkle Bakes)
Butter softened 100 grams
Granulated sugar ½ cups
Egg, lightly beaten 1
Vanilla essence ½ Tsp.
All-purpose flour/Maida 2 cups
Notes :
•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 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 your 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 eggs 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 extracts 1 Tsp
All-purpose flour, plus more for rolling 3 cups
Pinch of salt
Procedure:
•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.
• Mix the egg and vanilla essence with low speed
•Add the flour and mix on low till a dough forms.
•The texture of 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 their shape while baking.
•Preheat oven at 175ºC.
•Bake for 15 -20 minutes. Transfer to a wire rack to cool completely.
Makes: 15 (3 inches) cookies
This cookie tastes really great and to impart the habit of eating healthy food preparation and give these cookies for the snacks temptation of your kids.
