Pour Some Sugar On Me

giant sugar cookie stack
Think you know a lot about food? The Chicago Tribune challenges you to test your foodie IQ. Go ahead – try it and see if you can beat my score. I dare you. Click and take the quiz. Put your score in the comments and I’ll tell you mine afterwards. Dont be scurred – you may know more than you think 🙂

In other cool news, I’ve been meaning to post this little blog award I received a few weeks ago from these bloggers. According to “blog award rules”, you’re supposed to pass it on to a few other fellow bloggers, chain-letter fashion in hopes of continuing the award-giving process. Easy enough! So without further adieu, I’m passing it on to: The Kitchen Table, The View from the 32nd Floor, The Whole Kitchen, Scrumpy in the City, Chow & Chatter, & Confessions of a Wishful Slacker.

sugar cookie batter

Alright, now let’s get to business.

We made another Saturday trip out to Arlington Park this weekend to bet on some horsies and thus collect our loads of winnings to pay for our roof repairs. The horse races are our new favorite weekend adventure – a great way to sit out in the sun, hang with friends, and enjoy cold beverages and tasty food. Oh, and hopefully end the day with more cash than you started with, although that rarely happens. And so after dinner Friday night I realized I hadn’t thought about the food for the day – and of course I’ll take any opportunity to make my own than to buy their cold, stale, lifeless blobs of barely edibles that is exactly like the fare at concerts and baseball games (minus the hotdogs at the ballparks – those are the exception to tasty treats at those events) – and so, for dessert, to Joy the Baker’s blog I went to find a quick, simple cookie recipe.

cookie blobs

I must confess that I’ve actually never before made sugar cookies. Well, not from scratch. I have bought plenty of those Pillsbury rolls, having eaten half of the roll prior to managing to make a few cookies. The raw dough just makes you feel so mischievious when you eat it. I remember the days I used to hand pick the cookie dough out of chocolate chip cookie dough ice cream. It felt so good to be so bad – ya know?! And something about the dough in the ice cream container – it tasted so much better than anything else.

piles of cookies

I could easily do the same to this dough if given the opportunity. In fact, I was, and I did, as did Chris, and he did more than I. Now, that’s a lot of doin’. Equally as tasty, heck – a buttload tastier, than the store-bought. And I’m confident there is a way to make it a little lower in fat, but I needed a quick go-to cookie recipe that wouldn’t fail me and I didn’t have the time to play around with any substitutes. And quite frankly – some recipes just can’t and shouldn’t be altered. Maybe sugar cookies are one of them.

nice crumb

These cookies are a perfect recipe for a last minute gathering. The use of one bowl also makes for quick clean up. And the taste – just what you’re looking for – a little crunchy, a tad bit chewy, simple but decadent, and finished with that sugar crystal texture on top that every sugar cookie requires. Perfect. Want to make more than one batch? Go right ahead – it doubles easily. Shoot – you could even double it, split it in half, and roll one batch of dough right on into the ol’ icebox.

Giant Vanilla Sugar Cookies
From Joy the Baker, who credited The Pastry Queen; makes 1 dozen 4-inch cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup canola oil or other vegetable oil
1/2 cup granulated sugar, plus additional for topping
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the oil (not to worry if it doesn’t fully incorporate – promise). Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

The dough will be soft.

Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle. Preheat the oven to 350 F prior to taking the dough out. Line a couple of baking sheets with parchment paper.

Dollop 2 Tablespoons of cookie dough onto the cookie sheets about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely. The cookies will keep for up to 3 days if stored in an airtight container.

11 thoughts on “Pour Some Sugar On Me

  1. Kristin says:

    I read that Chris was super excited about those cookies that his "lady" made, they look yummy. I would love some of those when I come up to Chicago…please!!!

  2. Anonymous says:

    Hey babe, Those cookes look scrumptious really. I took the test and got 68% right. That is ok for someone who doesn't know much about those terms. What was your score?? Hopefully 100%…love ya, see ya soon, I hope. Mom

  3. Yummy in my tummy says:

    Yay! I got a 96% on the quiz. The frisee got me! Found your blog through a new reader of minehttp://chowandchatter.blogspot.com/ & what do you know, I just posted right under her=)

  4. Scrumpy says:

    Thanks for the award!And I'm a big fan of the humble sugar cookie. I use an old Betty Crocker recipe that calls for cream of tartar. They are so tender and delicious! I always add in a little lemon zest to the dough and a little lemon juice to my icing. It perks them up a bit.

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