Amanda’s Favorite Sugar Cookies

My daughter, Amanda, like most kids, loves cookies.  Since I am not much of a baker, and I don’t let her eat much sugar of the refined variety, when allowed, she wants to go all out.  We looked online to find a sugar cookie recipe that yielded moist and fluffy cookies.  We found an amazing recipe from sallysbakingaddiction.com.  I did, however, tweak the recipe a little.  I also removed the cinnamon from the recipe, as I am not much of a cinnamon fan in desserts.  So, instead of a snickerdoodle like cookie, it was a delicious sugar cookie.

Amanda’s Favorite SUGAR COOKIES

2 cups All Purpose Flour
1 1/2 teaspoon Corn Starch
1 teaspoon Baking Soda
Pinch Salt
1 large organic Egg – room temperature
1 1/4 cup Light Brown Sugar
3/4 cup melted organic Butter
1 tablespoon Pure Vanilla Extract
1/3 cup of granulated Sugar – for rolling the cookie dough in

Begin by combining the flour, corn starch, baking soda, and salt in a large bowl.

In a separate bowl, whisk the brown sugar and melted butter together, until the mixture is smooth.  Whisk in the egg, and then the vanilla extract.  Add the wet ingredients to the dry, and combine with a wooden spoon or a spatula.  Now that your cookie dough is smooth and thick, cover it with plastic wrap, and place it in the refrigerator for a couple of hours.

Remove the dough from the refrigerator.  Place the granulated sugar in a bowl or a medium size ziplock bag (sandwich bag).

Preheat the oven to 325 degrees Fahrenheit.  Place some parchment paper on two baking sheets, and set aside.

Scoop a large tablespoon or two of dough, depending on how large or small you like your cookies, and roll it into a ball.  Roll the dough ball into the granulated sugar, and place on the baking sheet.  You may use your thumb, the palm of your hand, or a utensil to gently press down on the cookie balls.  I use a fork to press them down right before baking.

Place the cookies in the oven for no more than 9 to 10 minutes.  Take the cookies out of the oven, and allow them to rest for about 5 minutes on the baking sheet.  Then transfer them to a cooling wrack to finish cooling.  Serve and ENJOY these delicious sugar cookies.


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