Usually about day 3 of being trapped inside because of a rainstorm, I find myself itching to bake something. After hours of distractions (hanging pictures and wall art, playing piano, cutting my bangs, etc.) I finally caved and whipped up a double batch of sugar cookies for Husband to take to work tomorrow. The original recipe only made 24 cookies so I doubled it yet somehow I found myself with 68 jumbo cookies (the only way cookies should be according to Husband) so just be aware of that before you tackle this double batch recipe written below.
Since it is only natural that I try to make these cookies as festive as possible while still keeping them classic- I added 1 tablespoon of colored sugar to the granulated sugar used to roll the dough in. It turned out exactly as I hoped and I like the added texture you get from the larger pieces of sugar in conjunction with the super fine sugar.
This is such a simple recipe and I really hope that you give it a try. For the original recipe, please click here.
Yields: 68 cookies
Prep Time: 15 min. | Bake Time: 15 min.
4 cups all-purpose flour
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened but still cool
2 cups granulated sugar, plus ½ cup for rolling dough (*optional to add 1 tablespoon colored sugar)
2 tablespoons light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1. Heat the oven to 375 degrees F. Line large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a large bowl; set aside.
2. Cream the butter, the 2 cups granulated sugar, and the brown sugar at medium speed until light and fluffy. Add the eggs and vanilla; beat at medium speed until combined. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
3. Place the ½ cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 9 cookies on each sheet). Flatten the dough balls with the bottom of a 1/3 round measuring cup until they are about ¾ inch thick.
4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored. Cool the cookies on the baking sheets about 3 minutes; transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.