Another simple cookie for you.
My nephew’s birthday was last Saturday. He turned 5! He’s getting too big too fast. 🙁 I unfortunately didn’t have time to make cupcakes or a cake so I decided to make this simple sugar cookie instead – not messy and a cookie that generally everyone likes so I thought the kiddos and family would enjoy them. It was also St. Patrick’s Day…well the “party day” here in Chicago so I thought I would make them green! The pictures don’t give the color justice at all, but they really did look green…I promise!
I have to say I am a proud of myself because I came up with this great idea to dye the sugar green. To me it was a great idea, but I am sure many have done this before and thought of it a looooong time ago, but I was excited because I wasn’t sure it was going to work and it did! I put the sugar and green food coloring into a mini food processor, turned on the switch and look! Green sugar! Wow….;)
After I did all this sugar dye stuff, I realized I could have just dyed the actual dough but hey…ya win some and ya lose some…next time.
Just yesterday I was in this amazing Kitchen/Cook store, Marcel’s, in Glen Ellyn Illinois and I saw all of these cute sprinkles and there on the shelf was green decorating sugar. The crystals were big, bright and beautiful. Even though “my method” worked, I would go ahead and just purchase the decorating sprinkles – they would have given the cookies an even sparklier green coating and a nice sugary crunch as well. Again…next time!
The cookies really did turn out great though…simple, sweet and soft and chewy. I prefer a very chewy sugar cookie so I may try to adapt the recipe a bit more next time, but for the most part these were winners! Enjoy!
- 3 cups unbleached All-Purpose Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1¼ cups sugar
- ¼ cup cream cheese*
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- *Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out.
- ¾ cup sugar for dredging
- 5 drops of green food coloring
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.
- Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
- Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
- Place the ¾ cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. If you decide to dye the sugar, add the sugar to a mini food processor and put a few drops of food coloring and pulse until you reach your desired color.
- Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about ¼" thick.
- Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
- Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
Source: King Arthur Flour