Puffy Sugar Cookies Recipes

PUFFY CHOCOLATE CHIP COOKIES - LEVAIN COPYCAT RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
• Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
• Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
• Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.

SOFT SUGAR COOKIE PUFFS

Steps:

• In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed., Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

THE PUFFY

Steps:

• Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
• Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
• With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

PUFFY SUGAR COOKIES

Steps:

• Cream the butter and the sugar.
• Add eggs and vanilla. Alternate milk and the flour mixture to the batter.
• Refrigerate before rolling out dough.
• Bake at 350 degrees for 10-12 minutes.
• When cool, ice with your favorite icing and decorations.