The Best Ever Sugar Cookie recipe
I've been making sugar cookies for a long time and thought I had the absolute best recipe I would ever find. However, I got a hankering for Dulce de Leche cookie sandwiches the other day, which turned out terrible by the way, but found an even better sugar cookie than I could have imagined.
The only reason that the sandwiches didn't work out is because the dulce de leche sauce never obtained a thickness that would allow it to stay on the cookie in any way, shape, or form. It just kept sliding off, lol. But they weren't completely a wash. The sugar cookies I made for the sandwiches had the texture of butter cookies, but the best flavor ever! It was almost the exact same sugar cookie recipe I'd always used, with a twist.
Imagine the compact, thicker, creamier texture of a butter cookie, with the sweetness and sugary outer layer of a sugar cookie. In fact, these were best when they were kept small and pressed as thin as I could get them. Any bigger or thicker and they were too thick with too much flavor. A small bite was just enough!
You'll never guess what the secret ingredient was that made these so amazing. I was even tempted to eat the batter as I was making them. Rum extract!! Yup!
I now have a favorite sugar cookie recipe that I want to share with you! I hope you enjoy!
Cook Time
Ingredients
- 1 cup butter, softened
- 2/3 cup + 1/2 cup sugar, separated
- 2 large egg yolks
- 3/4 teaspoon rum extract
- 2 1/2 tablespoons water
- 1 teaspoon Mexican vanilla
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- In a large bowl, beat butter and 2/3 cup sugar with a hand-mixer until smooth.
- Add egg yolks, rum extract, and vanilla, and beat on high for 1 minute.
- Stir flour, baking powder, and salt together in a medium bowl.
- Mix both butter mixture and flour mixture together until smooth.
- Cover mixture and refrigerate for 30 minutes.
- In the meantime, heat your oven to 350 degrees F. Line multiple cookie sheets with aluminum foil and spray well with cooking spray. (I usually prepare four medium cookie sheets so that I can put two into the oven at a time, letting the other two cool in between.)
- Pour the remaining sugar into a small bowl. Set aside. Remove cookie mixture from the refrigerator.
- Shape dough into small 1/2 balls a few at a time. Drop them into the bowl of sugar and roll them around to coat them thoroughly.
- Place them on your cookie sheets about 2" apart. Before sliding them into the oven, using the bottom of a small glass, smash each of the balls down to as thin as you can reasonably get them. The thinner they are the better. The sugar should keep the dough from sticking to the glass.
- Bake your cookies for 10 minutes, just like my Best Ever Chocolate Chip Cookies. You want them to be slightly brown on the bottom, but not at all on top for them to be perfectly soft. Otherwise, they'll be hard and crispy.
- I live at 5000 feet elevation and so 10 minutes, on the dot, is just perfect for my cookies. You may have to watch them super close and experiment with time to get them just right.
- This is a critical step! Because of the sugar, you will absolutely NEED to get those cookies off of your cookie sheet immediately and onto a drying rack. Otherwise, your cookies will literally caramelize to the foil in your pan. This makes a towel also the wrong place to cool them. (I had to learn the hard way on both items, lol.)
- Cool completely before enjoying! You're going to love these!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 cookie | |
| Calories | 86 |
| Calories from Fat | 36 |
| % Daily Value * | |
| Fat 4 g | 6% |
| Carbohydrates 12 g | 4% |
| Fiber 1 g | 4% |
| Protein 1 g | 2% |
| Cholesterol 15 mg | 5% |
| Sodium 60 mg | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
You are truly in for a treat. These don't take that long to cook and they are super easy to throw together. However, before I even had all of them cooked and out of the oven, my husband and his friends had just about all of them eaten. They were truly amazing!
They had a much softer texture to them than my regular sugar cookies, more like butter cookies, and the rum extract gave them not only an amazing scent, but an even more amazing flavor!
I've already had several requests from our friends for more.In fact, I've considered using rum extract in many of my cookies. Imagine vanilla on Red Bull and you'll begin to have an idea about what rum extract was like. Amazing!
Try them! They're like sugar cookies ramped up! You're going to love them!
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© 2013 Victoria Van Ness
