Okay so basically I had grown tired of looking at the same recipes on Food Network and Williams Sonoma so I started looking through recipe blogs and thought it would be really cool to have one! It’s just a little something for me to keep track of recipes I’ve tried, modified, etc., like an online journal if you will.
Yesterday was my Latin IV second annual pond party and I knew I wanted to bring a dessert of some sort so I chose sugar cookies. Now I know you can never go wrong with a Martha recipe, but I was feeling a little creative and wanted to try something new so I modified her recipe for old fashioned sugar cookies (. Instead of using three cups all purpose flour, I decided to use three cups of bread flour to get a chewier texture. I also added two packages of instant vanilla pudding mix and omitted the lemon zest/lemon juice, just because I’m not really a fan of lemon-y desserts. )
- 3 cups bread flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed, light-brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- Sanding sugar for coating
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside
- Combine sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds
- Add butter; mix until pale and fluffy, about 1 minute
- Mix in instant vanilla pudding mix until combined
- Mix in eggs, 1 at a time
- Reduce speed; gradually add flour mixture, and mix until just combined
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar
- Bake cookies until golden, about 12-14 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely
Now for the results!
I was pretty happy with the results (minus the first batch that came out a little burnt and crispier than I like) and got some good feedback. However I would definitely suggest NOT omitting the lemon juice because my batter came out kind of crumbly and difficult to work with. If I were to attempt these again, I would most likely substitute the lemon juice for vanilla extract to make the vanilla flavor more pronounced.