Saturday, February 28, 2009

Favorite Drop Sugar Cookies

I love these easy sugar cookies. Usually, when I make them, I leave them un-frosted, because they taste wonderful that way, but we had some extra kids (ha ha) over at our house last night, and I had them frost and decorate these cookies for fun. These cookies are so fast and easy to whip up- they're ready in no time. I took a good recipe and modified it to suit my tastes. If you have access to Bob's Red Mill Flours, try their whole-wheat pastry flour- it is great for cookies and quick breads and you can't even tell it's there! When I moved overseas, I was lucky enough to take a few bags with me.

I can't say enough good things about whole wheat pastry flour- I've used it in cookies, pancakes, quick breads, brownies, etc. Right on the bag it says "Superb for cookies, muffins, pancakes, cakes and pie crusts."

These cookies are lightly almond-flavored. For more almond flavor, up the amount to one teaspoon, and omit vanilla. I bake for 8 minutes and these cookies are soft and chewy, which I love. To get a harder cookie, bake for 10-12 minutes.

(Note:  I made these again in April 2012 and added candy-coated, mini chocolate chips to the dough- I get them from Nuts.com.  They are so tiny!  And so cute in these cookies.  (Pictured above.)  I also made the cookies mini by using my smallest cookie scoop.  They were delicious!)

Favorite Drop Sugar Cookies
adapted from Allrecipes

1 3/4 cups all-purpose unbleached flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 salted butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1.  Preheat oven to 375 degrees F (or 190 degrees if using Celcius). In a small bowl, whisk together flours, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat for a few minutes, until very light and fluffy. Beat in egg and vanilla. Scrape down sides of bowl. Gradually blend in the dry ingredients. Using a medium cookie scoop, form dough into balls, and place onto ungreased cookie sheets.

2.  Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Makes about 4 dozen cookies.


**This post and photos are property of http://dishingwithdish.blogspot.com/ **

10 comments:

Katy said...

All those ingredients sound so fresh and good. The cookies look tasty. I don't think I've ever used whole wheat pastry flour in cookies, but after seeing your recipe, I'm going to! Great post. Thanks for sharing.

LadyJayPee said...

I think I learned to use whole wheat pastry flour from you; so thanks! I'd have trouble not devouring a quick dozen of your frosted cookies! Ja ja ja! ;)

What A Dish! said...

Thanks, ladies!!

JPee- Ja ja ja!!

Sara said...

Sugar cookies are my favorite cookies, especially with frosting :)

Cookin'mama said...

There is nothing like a good sugar cookie. Yummy!

HoneyB said...

I'm with Jpee, I could eat a dozen of the frosted ones....with a glass of milk! lol They look yummy! Lucky "extra" kiddies!

Carrie said...

I love whole wheat pastry flour as well! Those pink cookies are super cute.

Linda said...

Mouth-watering Dishy! That looks like a great recipe. That is my kind of cookie!

BetteJo said...

Mmmmm sugar cookies ... with icing! It's been so long!

AnickH said...

i'm not into flat hard cookies, These look like they have a really good soft chewy texture