Today I made the sugar cookies from the Cook’s Illustrated from November/December 2002. I’ve made them before, and they are quite delicious. I use turbinado sugar for rolling the dough. They lend a wonderful crunch and slightly nutty caramelly flavor. The cookies are crunchy on the outer edges and chewy in the middle.
I’m paraphrasing the recipe to avoid copyright issues (I hope that’s right. If it’s not, then don’t read the recipe!).
Yummy Sugar Cookies – Cook’s Illustrated Nov/Dec 2002
2 cups unbleached flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 c sugar
1 T light brown sugar
1 1/2 tsp vanilla extract (I used vanilla powder)
Turbinado (or other fun sugar) sugar for rolling
Heat oven to 375 degrees. Whisk the flour, baking powder, and salt together and set aside (I am too lazy to do this step). In your handy Kitchen Aid mixer or with a hand mixer, beat together the butter, sugar, and brown sugar until light and fluffy. It should take about 3 minutes (don’t skimp on the creaming). Add the egg and the vanilla. Beat at medium speed for about 30 second or until combined. Add the dry ingredients and beat on low until combined, also about 30 seconds.
Put the turbinado sugar in a bowl. Roll the dough into a ball using damp hands (dunk your hands into a bowl of cold water and shake off any water. This will keep the dough from sticking to your palms). I like to make walnut sized balls. Roll in the sugar and place on a parchment- or silicone mat-lined baking sheet, about 2 inches apart. Butter the bottom of a flat glass and press down on each ball slightly, squishing to a level of about 3/4″ thick.
Bake the cookies until they are golden brown around the edges. This takes about 15-18 minutes. When the cookies are halfway done, turn the baking sheet around to ensure even baking. Cool on the sheet for about 3 minutes before transferring to a cooling rack. ENJOY with a mug of hot tea or coffee. Mmmmm.