Black Friday and the start of cookie season.
Back in the day, the Sunday after Thanksgiving marked the beginning of Bad Wolf Cookie season, and the production of many cookies, of many varieties. I’ll pass on some of the “secrets”, and techniques…
Here is my basic sugar cookie dough, it has formed the base for oh, so many 100’s of dozens of cookies, baked and distributed over the years.
A sugar cookie is a cookie with the main ingredients being sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda (depending on the type of sugar used).
Sugar cookies may be formed by hand, dropped, or rolled and cut into shapes. They are commonly decorated with additional sugar, icing, sprinkles, or a combination of these. Decorative shapes and figures can be cut into the rolled-out dough using a cookie cutter.
In North America, sugar cookies are popular during the holidays of Children’s Day Christmas, Halloween, and Hanukkah.
Although plain, sweet cookies have been made for centuries, sugar cookies became more common when sugar became widely available.
In the late 1950s, Pillsbury began selling pre-mixed refrigerated sugar cookie dough in US grocery stores, as a type of icebox cookie.
Basic Cookie Dough
- 240 grams AP Flour
- 9 grams Cornstarch
- 5 grams Baking Soda
- 5 grams Salt Kosher
- 170 grams Butter Room Temp Good Stuff
- 150 grams Brown Sugar Dark
- 100 grams Granulated Sugar
- 1 ea Egg Jumbo
- 1 tsp Vanilla Extract Real Stuff
- 1 1/2 Cup Add ins Chips, nuts, M&M's, dried fruit
- Preheat oven to 350
- In medium bowl mix all the dry ingredients, (not sugars)
- In a stand mixer or large bowl with hand mixer, add butter and sugars
- Cream butter and sugars, (Beat until light and fluffy)
- Add egg and vanilla, beat to incorporate
- On low add dry goods in three batches, mixing to incorporate between additions
- MIx until dough comes together
- With a spatula, fold in add ins
- Cover dough and chill age in fridge at least two hours or up to 24
- Using a #30 scoop (~2 table spoons), add dough to parchment paper in a baking sheet
- Space ~ 2" apart
- Bake 9-10 minutes, (edges just start to brown)
- Remove and cool 5 minutes then move to a wire rack to cool completely
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