Now share your story so I don’t feel all weird. The night before I decorated these we were at football practice and we went to get frozen yogurt after.Īs I added toppings to my yogurt I added tons of sprinkles, paid for my yogurt, then tried to shake off the top layer of sprinkles into a napkin, and then placed the rolled up napkin in my pocket hoping I remembered to take them out and save them for my pictures. You see when you’re 2-year-old has just used your last bottle of rainbow sprinkles to decorate the lawn and you know you plan on taking pictures of sugar cookies with rainbow sprinkles the next day (because they won’t last a day longer) and can’t bring yourself to go to the grocery store one more time this week, that’s when the craziness starts. The sprinkles in the top picture – yeah, they have a story. You want to know something weird that food bloggers do? Sometimes we do insane things for pictures. But don’t worry, I’ve included a substitute that I’ve used with these and it works beautifully. One thing about this recipe is that it calls for buttermilk which I don’t always have on hand. Seriously, after I made them I wondered how my bakery managed to make the same recipe. They are buttery, chewy, and taste just like a bakery. You can roll them in sprinkles before baking them or raw sugar if you want. These can stand all alone as a plain sugar cookie which is really unusual. I was reminded of this recipe by the girls over at Or So She Says and followed their advice about adding a drizzle of frosting. Check out my Sugar Cookie Showdown to see what cookie is best for what circumstance. They’re light and fluffy. These are the polar opposite. I also have on my blog soft sugar cookies – similar to Lofthouse cookies. Now remember these are CHEWY sugar cookies. I remember watching it religiously before food shows were ever really a big hit. How did we survive without the Internet? No, really? This recipe comes from a show on Food Network called Sweet Dreams. This was before DVR and even before the Internet. Half of the time we would get something wrong or write one of the measurements down wrong. I just had a flashback to my childhood where my older sister and I would watch cooking shows and frantically be writing down the recipe as they shouted it out on the television. You could even add in some sprinkles or dried fruit and nuts to the dough to change the cookie completely.The Ultimate Chewy Sugar Cookies – good without frosting but I couldn’t help myself. It would be great as an ice cream sandwich too. It can be rolled out and cut into shapes for icing or sandwiched with flavored buttercream or jam. Bake in a 350 degree oven for 8-10 minutes or until the edges are slightly golden. Place about an inch apart on the cookie sheet to allow space for spreading. Roll rounded balls of dough (i used an ice cream scoop for it) and place into cookie sheet (ungreased). Slowly add flour with baking powder and mix for another 30 seconds. Line a cookie sheet with parchemt or a silpat. In a stand mixer (or by hand), cream butter and sugar together. To bake a simple version of this cookie, I roll it into balls, then into sugar and then lightly smash with the bottom of a glass. Alternately add the dry ingredients and milk to the butter mixture. Sift or whisk the flour, salt, baking soda, and baking powder together. Scrape down the sides of the bowl to make sure there are no pockets of unmixed butter. Add in the eggs one at a time and then the vanilla and almond. To make the dough, cream butter and sugar for about 3 minutes or until light and fluffy.
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