Tuesday, July 29, 2014

tried it: vanilla sugardoodles

Hey guess what? We bought a house. And wowzer, has it been so much work. We've removed wallpaper, pulled out tile and carpet, removed baseboard and door casings, taken out countertops, removed doors... Essentially we spend every minute we can working on the house. We've had it for just more than a month, and hope to move in in early August.

Well anyway, moving means changing wards, leaving the cute kiddos we teach every week. Andrew teaches 6-year-olds, and I teach the 13-year-old girls. So in commemoration of our last days teaching (even though I'll be teaching one more week), I made cookies.

I don't make cookies often, partially because it is so easy to "just have one more" about 12 times until they are gone. Evie helped me make the dough, which was actually pretty fun, so I may have to bake more cookies in the future.

The recipe is one I found on Pinterest, and it claimed to be the perfect mix between sugar cookies and snickerdoodles (here's the original post). Evie and I mixed up the dough in the evening, and I baked them the next morning. I only made a few recipe alterations: I rolled the dough balls in sugar before baking, like a snickerdoodle but without the cinnamon, and then I smashed the sugared balls with the bottom of a glass so they would spread evenly. They turned out so perfectly! Not too sweet, lovely vanilla flavor, crisp on the outside and pillowy soft on on the inside. And they  looked like bakery cookies. I will definitely make them again!

Soft Vanilla Sugardoodles


1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tablespoons cream or milk
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour (plus 1/4 cup, if dough is too wet, like mine was)
3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
1/4 cup sugar (for rolling dough)


To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Transfer dough to an airtight container (or wrap up the dough ball in plastic wrap) and refrigerate for at least 3 hours, up to 5 days. 

Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, scoop the dough into balls. Roll each ball in sugar, and place them on the baking sheet, spaced at least 2 inches apart. Using the bottom of a glass, flatten each dough ball slightly, until they are about 1/2 inch thick. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 10 minutes before removing.

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