Thursday, April 2, 2009

Mini Sugar Cookies

People seem to come from two different camps regarding their sugar cookie preferences. Most will admit that they're drawn to either the soft, cake-like cookie or the thin and crispy variety. I want it all, of course, so I searched the world (world wide web) over for a recipe that would give me the best of both. In other words, I was after a sugar cookie recipe that would yield a cookie that would be comparable to Lofthouse Cookies. Lofthouse sugar cookies are perhaps the closest thing you'll ever find to cookie nirvana. They're not cake-like, but they're soft.... and they have the most incredible, sugary, tooth-rotting frosting. They're amazing. And if you've never tried them, please add them to this week's grocery list. I promise you, you won't regret their exorbitant price tag, because now that you've found this recipe you won't ever had to shell out that amount of money again to get your sugar cookie fix.
Actually, if we're going to be honest here, roll-out/cut-out sugar cookies are basically just a vehicle used to deliver the frosting to us. And once again, people come from two different camps regarding their frosting preferences. Heck, they even come from sub-camps regarding whether they call that sugary confection frosting... or icing! I'll avoid THAT issue entirely by telling you now that these particular cookies are glazed! (clearly, I try to avoid conflict!)

This is my basic recipe for cut-out sugar cookies. Please pay attention to the thickness of your rolled out dough, as well as the size of the cookie cutter you're using. Thinner dough and smaller cutters will require less baking time. The cookies shown in these photos were quite small, almost animal cracker size, so they baked really quickly. Also, I'll add here that I always use an air-bake type of cookie sheet when I make sugar cookies. The double thickness allows the cookies to bake completely through without getting brown on the bottom.

Ingredients:

1 1/2 cups unsalted butter, softened
2 cups white sugar
1 cup powdered sugar
4 eggs
2 tsp vanilla
1 tsp almond extract
5 cups flour
2 tsp baking powder
1 tsp salt

Sift together flour, baking powder and salt. In a large bowl, cream together butter and sugars. Beat in eggs and vanilla. Stir in the flour mixture and combine thoroughly. Divide dough into two pieces, cover with plastic wrap and refrigerate overnight.

Remove from refrigerator about a half hour before rolling and cutting. Preheat oven to 400 degrees.

Roll out dough between floured sheets of parchment paper. For thinner, smaller cookies roll dough out to 1/4 inch thickness. For larger cookies roll dough out a little thicker.

Cut into shapes with your favorite cookie cutters and transfer to a parchment lined baking sheet.

Bake for 6-9 minutes, depending on thickness of cookie. Let cool for a minute or two before removing to cooling rack.

After cookies are completely cooled, top with your favorite icing/frosting/glaze and decorate.

8 comments:

Dimah said...

Wow...Fabulous looking cookies!

Mags said...

Thanks Dimah!

Martha said...

Absolutely gorgeous cookies! I am more of a cookie baker, than a cookie decorator and admire such artistry whenever I see it.

Mags said...

Thanks Martha... pretty pastel sprinkles are my best friend when it comes to decorating...lol

Cheryl said...

I have more of a question than a comment. I'm just wondering if these cookies hold their shape and size as they bake. I'm looking for a recipe that will not expand as it bakes. I want to make mini bell shaped cookies for my wedding next year, and they need to fit into very small boxes that just fit around the cutters. I appreciate any feedback.

Mags said...

Cheryl, these expanded a little bit. If you're thinking along the lines of like an animal cracker size, these probably wouldn't work.

Cheryl said...

Ok...Thanks for your time!

QuizziCole said...

Hi! About how many dozen mini cookies will this make and what is your favorite frosting to use on them? Thanks!