The Best Sugar Cookies
Brenda’s wedding photographer, Wyatt Traughber, shared this fantastic soda-shop cookie recipe with her. He explains the process on his blog and it’s well-worth the read.
The Best Sugar Cookies
To a small mixing bowl, add the liquid ingredients:
1 egg
1 egg yolk
1/4 cup corn syrup
1 Tbsp vanilla
Stir together, set aside.
Combine in the bowl of a stand mixer:
3 1/4 cups (16 oz) flour
2/3 cup (5.3 oz) sugar
1/3 cup powdered milk
1/2 tsp salt
1/4 tsp cream of tartar
1/4 tsp baking soda
Sift together, then add:
1/2 cup vegetable shortening
Using paddle attachment, cut together until well combined. Then cut in:
1/2 cup (1 cube) butter, softened
Add:
Liquid ingredients
Mix until just combined - everything should be fully incorporated, and stop mixer immediately.
Portion using a 2 Tbsp cookie scoop, evenly paced on a baking sheet. Flatten each cookie to about 1/2” thick.
To flatten, use the bottom of a glass or measuring cup, dipped in flour or sugar to prevent sticking
Bake at 350F for 8-12 minutes until bottoms almost begin to brown. Do not overbake.
Fluffy Cream Cheese Frosting
Recipe makes exactly the amount of frosting needed for one batch of cookies.
To the bowl of a stand mixer, add:
1/4 cup butter, softened
3 Tbsp cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
Mix until just combined. Scrape bowl sides. Turn mixer to medium and whip until fluffy, about 2-3 minutes. Slather onto cooled cookies.
Brenda’s tips:
Serving size: 2 dozen 3” cookies
Or use a bigger scoop for less cookies
BEST when baked, cooled & frosted ~24 hours prior to serving.
Seriously, check out Wyatt’s post for more details.
Window to B’s kitchen…
