Crumbl Sugar Cookie Recipe Salt Baker

CRUMBL SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
• Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.
• Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
• Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.
• Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.
• Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.
• Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• Allow them to cool on the cookie sheet.
• While the cookies are cooling, make the frosting.
• Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.
• Add 4 drops of neon pink food coloring, if desired.
• Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.
• Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

CRUMBL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
• Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the egg and vanilla, beat on medium speed for 1 minute.
• Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
• Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
• Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
• Store cookies in an airtight container. See note #3

NO FAIL SUGAR COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar for 2 minutes on medium speed. Add eggs and vanilla. Mix until combined. Add the flour and baking powder. Mix until combined.
• Preheat oven to 350°F.
• Roll out dough on a floured surface (keep dough about 1/4" thick, or thicker if that's what you prefer). Use cookie cutters to cut into your desired shapes. Place on a parchment lined baking sheet.
• Place the baking sheet in the freeze for 10 minutes.
• Bake at 350°F for 10 minutes. Remove from oven and let cool on pan for 5 minutes. Transfer to a wire rack to cool completely before frosting. Can frost with royal icing, store-bought icing or homemade frosting.