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.

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