Recipes Dec 14 Written By Sarah Truesdell PrintRolled Sugar CookiesYield: 12-24 depending on shapeAuthor: Sarah TruesdellA slightly lemony roll out sugar cookie that keeps its shape after baking. Adapted from sugar cookie recipe by The Kitchn.Ingredients1 cup (226 g) unsalted butter, softened 2 ounces cream cheese, at room temperature1 cup (200 g) sugar1 large egg1 teaspoon pure vanilla extract1/2 teaspoon almond extract1 teaspoon lemon zest3 cups (420 g) all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon saltInstructionsIn a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the sugar and beat for 5 minutes until light and fluffy. Add the egg, vanilla and almond extracts, and lemon zest. Beat for 2 minutes. Whisk togeher the flour, baking powder, and salt in a medium bowl. Add to the butter mixture in three part, mixing on stir in between additions. Divide dough into two disks and wrap in plastic. Refrigerate at least four hours.To bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment papers. Roll out cookies to about 1/3 inch thick. Cut cookies out of the rolled dough and place on the prepared baking sheets.(For best results, chill cut out cookies in freezer for 10 minutes, then bake.)Bake cookies for 10-18 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack.Cool completely before icing or decorating, and store in a tightly covered container.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes GeneratorPrintThumbprint CookiesYield: 3 or 4 dozenAuthor: Sarah TruesdellIngredients1 cup (8 oz) unsalted butter, cold1 cup (200 g) granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon salt3/4 cup cornstarch3 1/2 to 4 cups (about 490 g) all-purpose flourpowdered sugar for dustingJam for fillingInstructionsPreheat oven to 350F. Line 2-3 large baking sheets with parchment paper.Cube butter and combine with sugar in a large mixing bowl, or bowl of a stand mixer. Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat sugar and butter together until smooth. Mixture will be dense, not fluffy.Add the eggs, one at a time, scraping the bottom and sides of the bowl to make sure ingredients are mixing evenly.Beat in vanilla and salt.Sift together 3 1/2 cups of flour and cornstarch. Add too butter mixture slowly. Dough will ball up and start pulling away from the sides of the bowls.Using a small sized cookie scoop, portion out dough into small balls. Press thumb into center of dough to create a cavity to fill with jam.Fill each center with a little jam, taking care not to over-fill. Chill filled cookies until firm.Bake for 13-15 minutes, or until the cookies are firm and undersides are golden. The cookie will be pale.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes GeneratorPrintChocolate Crinkle CookiesYield: 15-24, depending on sizeAuthor: Sarah TruesdellIngredients8 tablespoons (4 oz) unsalted butter, softened1⁄2 cup (100g) granulated sugar1⁄2 cup (100g) brown sugar, packed1 cup (140g) all-purpose flour1⁄2 cup (60g) unsweetened cocoa powder1 teaspoon baking powder1⁄4 teaspoon Kosher salt1 large egg1 teaspoon vanilla extract1⁄2 cup finely chopped milk chocolate1 cup powdered sugar1/2 cup granulated sugarOptional: 18-25 chocolate wafers or disks or coinsInstructionsMake the doughIn a large mixing bowl with an electric handheld mixer, or bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. About two minutes.Add the egg and salt and vanilla beat until well-mixed.In a separate large bowl, whisk together the flour, baking powder and cocoa powder. Add to butter/sugar mixture and beat together.Beat in chopped milk chocolate.Remove dough to plastic wrap and shape into a thick disk. Wrap tightly and chill for at least 1 hourPortion and bake the cookiesPreheat oven to 350F and line two large baking pans or cookie sheets with parchment paper.Portion cookies into balls, about 1 tablespoon of dough (or 1 1/2 tablespoons for larger cookies). Roll each ball first in granulated sugar and then in powdered sugar, making sure to get a generous coating. Place on cookie sheet, leaving 2-3 inches of space.Bake for 11-13 minutes. Optional: About 2 minutes before the end of the baking time, remove from oven, gentle press chocolate chocolate coin or disc into each cookie. Return to oven for final 2 minutes of baking. Allow to cool on baking sheet for a few minutes before moving to cooling rack.Did you make this recipe?Tag @Make the filling on instagram and hashtag it #Created using The Recipes Generator Sarah Truesdell
Recipes Dec 14 Written By Sarah Truesdell PrintRolled Sugar CookiesYield: 12-24 depending on shapeAuthor: Sarah TruesdellA slightly lemony roll out sugar cookie that keeps its shape after baking. Adapted from sugar cookie recipe by The Kitchn.Ingredients1 cup (226 g) unsalted butter, softened 2 ounces cream cheese, at room temperature1 cup (200 g) sugar1 large egg1 teaspoon pure vanilla extract1/2 teaspoon almond extract1 teaspoon lemon zest3 cups (420 g) all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon saltInstructionsIn a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the sugar and beat for 5 minutes until light and fluffy. Add the egg, vanilla and almond extracts, and lemon zest. Beat for 2 minutes. Whisk togeher the flour, baking powder, and salt in a medium bowl. Add to the butter mixture in three part, mixing on stir in between additions. Divide dough into two disks and wrap in plastic. Refrigerate at least four hours.To bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment papers. Roll out cookies to about 1/3 inch thick. Cut cookies out of the rolled dough and place on the prepared baking sheets.(For best results, chill cut out cookies in freezer for 10 minutes, then bake.)Bake cookies for 10-18 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack.Cool completely before icing or decorating, and store in a tightly covered container.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes GeneratorPrintThumbprint CookiesYield: 3 or 4 dozenAuthor: Sarah TruesdellIngredients1 cup (8 oz) unsalted butter, cold1 cup (200 g) granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon salt3/4 cup cornstarch3 1/2 to 4 cups (about 490 g) all-purpose flourpowdered sugar for dustingJam for fillingInstructionsPreheat oven to 350F. Line 2-3 large baking sheets with parchment paper.Cube butter and combine with sugar in a large mixing bowl, or bowl of a stand mixer. Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat sugar and butter together until smooth. Mixture will be dense, not fluffy.Add the eggs, one at a time, scraping the bottom and sides of the bowl to make sure ingredients are mixing evenly.Beat in vanilla and salt.Sift together 3 1/2 cups of flour and cornstarch. Add too butter mixture slowly. Dough will ball up and start pulling away from the sides of the bowls.Using a small sized cookie scoop, portion out dough into small balls. Press thumb into center of dough to create a cavity to fill with jam.Fill each center with a little jam, taking care not to over-fill. Chill filled cookies until firm.Bake for 13-15 minutes, or until the cookies are firm and undersides are golden. The cookie will be pale.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes GeneratorPrintChocolate Crinkle CookiesYield: 15-24, depending on sizeAuthor: Sarah TruesdellIngredients8 tablespoons (4 oz) unsalted butter, softened1⁄2 cup (100g) granulated sugar1⁄2 cup (100g) brown sugar, packed1 cup (140g) all-purpose flour1⁄2 cup (60g) unsweetened cocoa powder1 teaspoon baking powder1⁄4 teaspoon Kosher salt1 large egg1 teaspoon vanilla extract1⁄2 cup finely chopped milk chocolate1 cup powdered sugar1/2 cup granulated sugarOptional: 18-25 chocolate wafers or disks or coinsInstructionsMake the doughIn a large mixing bowl with an electric handheld mixer, or bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. About two minutes.Add the egg and salt and vanilla beat until well-mixed.In a separate large bowl, whisk together the flour, baking powder and cocoa powder. Add to butter/sugar mixture and beat together.Beat in chopped milk chocolate.Remove dough to plastic wrap and shape into a thick disk. Wrap tightly and chill for at least 1 hourPortion and bake the cookiesPreheat oven to 350F and line two large baking pans or cookie sheets with parchment paper.Portion cookies into balls, about 1 tablespoon of dough (or 1 1/2 tablespoons for larger cookies). Roll each ball first in granulated sugar and then in powdered sugar, making sure to get a generous coating. Place on cookie sheet, leaving 2-3 inches of space.Bake for 11-13 minutes. Optional: About 2 minutes before the end of the baking time, remove from oven, gentle press chocolate chocolate coin or disc into each cookie. Return to oven for final 2 minutes of baking. Allow to cool on baking sheet for a few minutes before moving to cooling rack.Did you make this recipe?Tag @Make the filling on instagram and hashtag it #Created using The Recipes Generator Sarah Truesdell
