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Wednesday, June 17, 2015

Recipe: Chewy Vanilla Sugar Cookies

Recipe: Chewy Vanilla Sugar Cookies

Sometimes it's the simple things...

In the age of Frankenfoods - such as Pizza Hut's recent Hot Dog Stuffed Crust Pizza - it seems everyone is lusting for the most obscene (but admittedly tempting) culinary aberration. So when I recently asked someone for their favorite Cookie, I was more than a little surprised to hear "A Sugar Cookie".

What? ... a Sugar Cookie? A Sugar Cookie with what?

You must mean a Sugar Cookie enrobed in Peanut Butter and served with Bacon between two Grilled Cheese Sandwiches?

Nope... just a Sugar Cookie... fluffy... chewy... simple and sweet.

- The Recipe -

Chewy Vanilla Sugar Cookies:

Yield1,450g - Two Dozen

  • Unsalted Butter, cubed: 113g (0.5 Cup / 1 Stick)
  • Shortening: 113g (0.5 Cup)
  • White Granulated Sugar: 500g (2.5 Cups)

  • Whole Eggs: 100g (2x)
  • Egg Yolks: 40g (2x)
  • Vanilla Extract: 13g (1 Tbls)

  • All Purpose Flour: 600g (5 Cups)
  • Baking Powder: 14g (1 Tbls)
  • Baking Soda: 5g (1 Tsp)
  • Salt: 9g (1.5 Tsp)

  • Sugar: For Finishing

Plate of Chewy Vanilla Sugar Cookies


1. Preheat the oven to 350 degrees Fahrenheit. 

2. Using a stand mixer with a paddle attachment, cream the Butter, Shortening and White Granulated Sugar until the dough is light in color and airy. In a separate bowl, gently beat together the Whole Eggs, Egg Yolks and Vanilla. In a third bowl, gently whisk together the Flour, Baking Powder, Baking Soda and Salt until the dry ingredients are well combined.

Chef's Note: This recipe includes two traditional chemical leavening agents: Baking Soda and Baking Powder. While Baking Powder will produce leavening-gases as soon as it becomes wet, Baking Soda must be activated with an acid (e.g. Cream of Tarter, Brown Sugar, Lemon Juice, etc.) However, there is no meaningfully acidic ingredient in this recipe. Rather, Baking Soda is added to this dough to make it more alkaline. An Alkaline dough will brown more easily, and it gives these otherwise pale Vanilla Sugar Cookies a more golden color when baked.

3. Keeping the mixer on medium speed, add the beaten Eggs to the Butter and Sugar in three additions. Wait until the dough is light in color and airy between additions.

4. Reduce the mixer speed to low and add half of the dry ingredients. Mix the dough briefly. While the dough is still streaky, add the remaining dry ingredients and continue mixing. Stop mixing as soon as a homogenous dough forms.

Chef's Note: Once the dry ingredients, which include the All Purpose Flour, have been added to the dough, the mixing process should be as gentle and as brief as possible. Overworking the dough with develop gluten, which will result in a tougher-textured Cookie.

5. Portion the dough into 60g pieces. Roll each piece into a ball and then roll the balls in White Granulated Sugar. Evenly space the balls on parchment-lined sheet trays (given the size of the Cookies, only six Cookies per tray is recommended to prevent over-crowding). Gently press down on each Cookie to prevent the balls from rolling. Dust each Cookie with additional Sugar or Sprinkles as desired.

Chef's Note: This dough will be somewhat crumbly, particularly when cool, but should easily roll into individual balls.

6. Bake the Cookies for 12-15 minutes (rotating the sheet trays at 6 minutes). The Cookies are done when they are slightly crispy at the edges but still tender in the center. Allow the Cookies to cool on the sheet trays for at least 5 minutes before removing.

Chewy Vanilla Sugar Cookie Dough

Sugar Rolled Ball of Chewy Vanilla Sugar Cookie Dough

Flattened Ball of Chewy Vanilla Sugar Cookie Dough

Sprinkles Decorate Chewy Vanilla Sugar Cookie Dough

Sugar Decorated Chewy Vanilla Sugar Cookie Dough

Sprinkles Decorated Chewy Vanilla Sugar Cookie

Sugar Decorated Chewy Vanilla Sugar Cookie

Tray of Chewy Vanilla Sugar Cookies

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