March 21, 2013

Chewy Sugar Cookies

Tonight one of my dear friends hosted game night. Of course, I could not let the opportunity to cook some goodies go to waste.  For St. Patrick's Day, I made homemade Irish Soda with buttermilk, so I had a butter of buttermilk just sitting in my fridge. I had no idea what to do with the rest (no biscuits for me because I would eat the whole batch).  So, I went searching for recipes with buttermilk and came across this one on Food Network (Chewy Sugar Cookies).

They were delicious and yes, chewy.  The best way I can describe them is they were airier than regular sugar cookies.  But they were a huge hit and definitely something I will make again.

 Recipe says small bowl, but this my 2.5 quart mixing bowl.

Quick prep with the stand mixer.
Dough was easy to shape.

I am terrible at cookie sizes.  These are way too big.


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating


Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.


The Key Prep on Campus,


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