The Essential Crisp Sugar Cookies King Arthur Flour Recipes

THE ESSENTIAL CRISP SUGAR COOKIES (KING ARTHUR FLOUR)

Steps:

• In a large bowl, cream the butter and sugar together; beating until fluffy. Beat in the egg until smooth, then add the vanilla and almond extracts.
• In a separate bowl, whisk together the dry ingredients, then add the butter mixture, mixing until the dough is smooth. Refrigerate the dough for 2 to 3 hours or overnight.
• Preheat the oven to 375. Line cookie sheets with parchment paper.
• Transfer the dough to a floured work surface and roll to 1/4 inch thick. This dough is fairly soft, so put a piece of plastic wrap over it while you roll it out. Cut out shapes with your favorite cutters and put on cookie sheets.
• Bake the cookies for 8 minutes, until set and just slightly colored around the edges. Remove from the oven, let them cool on sheet for 2 minutes to firm up, then transfer to a rack to cool.

THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
• Beat in the egg.
• Stir in the oats and flour, then the raisins and nuts.
• Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
• Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
• Remove them from the oven and transfer to a rack to cool.

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

THE ESSENTIAL CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375°; lightly grease (or line with parchment) two baking sheets.
• In a big bowl, beat the butter, sugar, brown sugar, corn syrup, vanilla, nutmeg (if using), baking powder, baking soda, salt, and egg together.
• Stir in the flour.
• Add coarse sugar to a shallow dish; drop the dough by the tablespoonful into the sugar, rolling the balls to coat them.
• Place them on prepared cookie sheets.
• Bake for 10 minutes, until the edges are just barely beginning to brown; they will look soft.
• If you bake the cookies too long, they'll be crunchy, not chewy.
• Remove from oven and cool on baking sheet for 5 minutes, then transfer them to a rack to cool completely.

GOOD-AS-STORE-BOUGHT COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment paper.
• Grind the oats and 8 ounces of chocolate together in a food processor. Set aside.
• In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
• In a separate bowl, whisk together the flour, salt, baking powder, baking soda, espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients and stir to combine.
• Stir in the chocolate chips and nuts.
• Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2 inches between then so they can spread.
• Bake for 12 minutes; don't overbake, or they'll be hard.
• Remove from the oven and transfer to a rack to cool.