Americana Sugar Cookie
One of the most quintessential drop cookie that is almost as American as apple pie.
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BUTTERY, SIMPLE, AND NOSTALGIC
Calling all cookie monsters! Forget those sad, store-bought sugar cookies. We’re talking about golden discs of pure sunshine, fresh from the oven the second you walk in the door. Imagine the aroma – warm vanilla and buttery goodness wafting through the air. These aren’t your grandma’s sugar cookies though – we’re kicking things up a notch with soft, chewy centers that practically melt in your mouth, surrounded by slightly crisp edges that deliver a satisfying crunch. Each bite is a flavor explosion – buttery, sweet, with a hint of vanilla that’ll have you begging for more. Skip the complicated rolling and cutting, this recipe is all about grabbing a scoop and letting the baking magic happen. So you know why you are here, and I don’t like wasting time, let’s get baking!
This recipe is an adaptation of the original recipe from Chefsteps. If you are looking for the original recipe visit their site.
SUGAR COOKIE RECIPE
Ingredients
- 25 grams – large egg (about half), room temperature
- 15 grams – egg yolk, room temperature
- 188 grams – all-purpose flour
- 3 grams – baking soda
- 2.5 grams – kosher salt
- 1.3 grams – cream of tartar
- 137 grams – granulated sugar, plus extra for coating
- 114 grams – unsalted butter, room temperature
- 9 grams – vanilla extract
Steps
1
Line your baking pans with parchment paper. Set aside.
2
In a small bowl, whisk together the egg and egg yolk until it is well blended. Set aside.
3
In a large bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set aside.
4
In the bowl of a stand mixer with the paddle attachment cream together butter, sugar, and vanilla extract on low until just combined. About 2 minutes
5
Scrape down the paddle and the sides of the bowl.
6
Add the blended eggs to the bowl and mix until homogeneous on medium low.
7
Scrape down the paddle and bowl.
8
Add the flour mixture to the wet ingredients then turn the mixer on low speed until the dough comes together.
9
Scrape down the paddle, sides, and bottom to ensure there are no dry sports.
10
Use your cookie scoop to portion the dough on the prepared baking pan and don’t worry about leaving space.
11
Let rest at room temperature for one hour** (see notes)
12
Preheat the oven to 350ᵒF / 177ᵒC with the rack in the center.
13
Transfer each ball of dough to a baking pan leaving space between, about 1.5″.
14
Use the heel of your palm, the bottom of a glass, or a ball jar lid (which I like to use) to lightly press each cookie to flatten about halfway. About 0.5″ thick.
15
Bake for 10-11 minutes. Let the cookies rest on the baking pan for at least 4 minutes, then transfer them to a wire cooling rack.
NOTES
- You can cover the tray in an airtight container and refrigerate up to a few hours or overnight. You can bake the cookies straight from the fridge, but its best to do it at room temperature by letting it sit out for about 20 minutes before baking.
- You can store raw cookie dough up to 60 days in a well-sealed container.
- Testing: If you can gently lift up the very edge of a cookie without it crumbling, its ready to come out.
- Letting cookies cool allow the starches to gel and set giving the cookie structure.
