The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
A Classic, Revisited
There are so many classic recipes that I love to revisit and review from time to time, especially when it comes to cookies. Peanut butter, chocolate chip and sugar cookies are the three main type of cookie. If you can master the basic dough formulation of those three doughs, you will be able to essentially make any cookie you desire. There are so many recipes for each of these types of cookies, it can be overwhelming and hard to find which recipe to use to fit your taste buds. Here is a fun fact, I have so many chocolate chip cookie recipes that I seriously thought about publishing a cookbook of just chocolate chip cookie recipes and naming it “Blaise the Baker: Chocolate Chip Cookies, nothing else”. The name kind of fell flat and eventually my plans to self-publish anymore cookbooks did as well. I did have several more ideas in the pipeline but that is another story.
These sugar cookies are super easy to whip up and really flavorful as far as sugar cookies go. You can experiment with these and add lemon zest, lime zest or even a combination of both. If you are really feeling experimental you could make a glaze for the tops of these cookies using a little powdered sugar, splash of milk, splash of vanilla and a pinch of salt. You and dip the cookies in the glaze while still warm and allow the glaze to harden slightly on the cookie, or you can wait until the cookies are cool and glaze them then. Feel free to use the leftover lemon and or lime zest in the glaze as well. Or, thicken up the glaze and whip it into a buttercream and slather on thick frosting on top of these. Sugar cookies is the perfect base for anything you may want to experiment with! Have fun and enjoy.
Classic Sugar Cookies
Leftover cookies can be kept in an airtight container for up to 3 days.
2 sticks unsalted butter, soft
1 cup white granulated sugar
2 tablespoons light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 3/4 cup white all-purpose flour
Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl combine the soft unsalted butter with the white granulated sugar and light brown sugar until smooth and creamy.
Beat in the large egg and pure vanilla extract.
Beat in the baking soda, baking powder and salt.
Stir in the white all-purpose flour.
Roll tablespoon size amounts of dough into balls and roll in white granulated sugar. Place about 2-inches apart on prepared baking sheets.
Bake, one sheet at a time, in preheated oven for 10 minutes.
Remove and smash each cookie down with the bottom of a sugared glass.
Cool and enjoy!
Ask and Answer: I have been getting questions about how to turn recipes into gluten free, dairy free and nut free variations. I am not an expert in this, so I would recommend contacting your physician and having them suggest a good nutritionist or dietician in your area. Everyone has specific needs when it comes to these categories and there is not a “right fit” for any one person, therefore it must be handled on a more personal and professional level.