not your typical bland, tough, eggy sugar cookies

[aargnzarf]

I don't even like sugar cookies, but I found a recipe that changed my mind! I bake these on a silpat on a cookie tray. It really makes a big difference in getting evenly cooked, perfectly GBD cookies. No more blackened extremeties when using cookie cutters with thin bits. I opt to use both the lemon and the vanilla for extra flavor in these cookies.

Sugar Cookies

Makes about 16 large cookies or thirty 2 1/2-inch cookies


4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 arge eggs
2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)
Royal Icing, for decorating (optional)

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.

2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.

3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.

4. Preheat oven to 325°. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. Decorate with Royal Icing, if desired. May be stored at room temperature in an airtight container for up to 2 weeks.

[jeff]

nonstick pans will burn the cookies or give it that dark outer edge.



My tool of choice.

[aargnzarf]

Opinions on silpats and other silicone bakeware?

[jeff]

I use them when making sticky stuff that needs to be pushed into place like Granola bars, Rice crispy treats, and so on, when baking things like cookies I just use either a straight up non-nonstick pan like the image in my other post, or I use the non-nonstick pan + a piece of parchment paper.