Soft And Chewy Sugar Doodle Vanilla Cookies Recipes

SOFT AND CHEWY SUGAR COOKIES

Steps:

• Stir together flour, baking powder and salt; set aside.
• In a large bowl, cream together butter and sugar until fluffy.
• Beat in eggs one at a time, then beat in vanilla.
• Gradually stir in dry mixture just until blended.
• Roll the dough into walnut-sized balls then roll in colored sugar.
• Refrigerate balls for at least 20 minutes or freeze until ready to bake.
• Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
• Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
• Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.

SOFT AND CHEWY SUGAR-DOODLE VANILLA COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days. Notes regarding the flour - solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. Also, I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 3 minutes). Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

SOFT AND CHEWY SUGAR-DOODLE VANILLA COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days. Notes regarding the flour - solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. Also, I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking.
• Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers. For crunchier cookies, extend baking time by 1 to 3 minutes). Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
• Inspired by White Chocolate Snickerdoodles and the Saffron-Vanilla Snickerdoodles in The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes