12 Days Of Cookies Sugar Cookies From Alton Brown Recipes

ALTON BROWN'S CHEWY COOKIES

Steps:

• Heat oven to 375°F.
• Melt the butter in a heavy-bottom medium saucepan over low heat.
• Sift together the flour, salt, and baking soda and set aside.
• Pour the melted butter in the mixer's work bowl.
• Add the sugar and brown sugar.
• Cream the butter and sugars on medium speed.
• Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
• Slowly incorporate the flour mixture until thoroughly combined.
• Stir in the chocolate chips.
• Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
• Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
• Rotate the baking sheet for even browning.
• Cool completely and store in an airtight container.

SUGAR COOKIES

Steps:

• Sift together the flour, baking powder, and salt. Set aside.
• Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light in color, about 2 minutes. Add the egg and milk and beat to combine. With the mixer on low speed, gradually add the flour mixture, and beat until mixture pulls away from the sides of the bowl. Divide the dough in half, wrap each piece in parchment paper, and refrigerate for 2 hours.
• Heat oven to 375ºF and place a half-sheet pan in the freezer to chill.
• Use a small strainer or sifter to sprinkle your rolling surface with 1 tablespoon powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle a rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place the chilled half-sheet pan on top for 10 minutes to chill.
• Cut dough into desired shapes, place at least 1 inch apart on a parchment paper-lined half-sheet pan, and bake until cookies are just beginning to turn brown around the edges, 8 to 12 minutes, rotating the pan halfway through baking time. Leave on the pan for 2 minutes after removal from oven and then move to a wire rack to cool completely. Serve as is or ice as desired. Store in airtight container for up to 1 week.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.