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Sugar Cookies

By Kristie Rosset

These cookies were first posted 8 years ago, and finally I got around to making them. Recently I’ve experimented with baking cookies on round stones versus baking on parchment lined cookie sheets. These cookies definitely turned out best on the parchment-lined rimmed half-sheet pans (cookie sheets). The ones baked on the stone turned out flat and browned too quickly on the edges. The others were perfectly shaped and browned evenly.

Here’s a little tip: for a little color, I added red sugar crystals to top the cookies. Sprinkling the cookies immediately after removing them from the oven worked out best. Sprinkling the cookies with the colored sugar crystals before baking spread out the color too much, so that it looked messy. Thanks for this delicious recipe, Kathryn! ~ ~ from Kristie Rosset

Ingredients:

  • 3 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup buttermilk

Instructions:

  1. Whisk together flour, baking soda, baking powder and salt. Set aside.

  2. In stand mixer, cream together sugar and butter. Add eggs one at a time, beating after each addition. Add vanilla and beat.

  3. On low speed, add 1/3 of flour mixture into sugar mixture then alternate with the buttermilk until all flour and buttermilk is incorporated. Beat on low until smooth.

  4. Drop by tablespoons (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper).

    Sprinkle tops with sugar. Bake in 375 degree oven for 8 – 10 minutes. If desired, sprinkle with colored sugar immediately upon removing cookies from oven.

  5. Remove from cookie sheet and cool on rack.

  6. Makes 3-4 dozen.

  7. Store in airtight container.

  8. Original recipe by Kathryn White (The Opera Broad), adapted by Kristie Rosset (The Arkansas Broad)

    Proud to be 8 Broads in the Kitchen

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