With kids back at school, we are all about our favorite afternoon snacks. One of my favorite things about growing up was coming home and having milk and cookies for a snack. I remember having fresh out of the oven cookies. Unfortunately my kids don’t have that, because we do carpool. I always try and convince them to ride the bus, so I can make them fresh out of the oven for them. It doesn’t work at all. While I know that time I could use that carpool time for a lot of things, I also know those few minutes with the kids is priceless. In fact Lele told me the other day how much she appreciates me being home when they get home from school.

I truly think Sugar cookies are my favorite cookies. I am not sure if it’s the jimmies, the flavor, the simplicity of them or the memories they bring to me or all of the above. But I really do love sugar cookies. These cookies are a soft and chew cookie, which to me is the best kind of cookie.

Here are my tips for making soft and chewy cookies.

1. Butter needs to be room temperature. This is important for the creaming part, which leads to step 2.
2. Creaming the butter and sugar until light and fluffy.
3. The extra egg yolk helps with the chewiness of the cookie.
4. Vanilla and almond extract, so important for the flavor of the cookie.
5. Make sure to spoon and level your flour. Adding too much or too little which alter the texture of the this cookie.
6. Dye free sprinkles, keep those artificial coloring out of our kids.

This recipe is easy to make. In fact it is one of the recipes that Isabella wants to learn to make on her own. I love that she wants to learn to bake and she has a goal of learning to bake on her own. She is always telling me she wants to bake with her kids like one day, like she bakes with me. This really makes me smile, because some of my best memories of my childhood are baking with my mom.

That’s What’s Baking In My Kitchen ????

Billie-Jo

 

Ingredients

• 1 cup butter room temperature
•  1 ¼ cups sugar
• 1 large egg room temperature and 1 egg yolk
• 2 tsp vanilla extract
• 1 tsp almond extract 
• 2 ⅔ cups all purpose flour spooned and leveled 
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ -¾ cup sprinkles

 

Directions

1. In a medium bowl whisk together, flour, baking soda, baking powder and salt, set aside
2. In a large bowl cream butter and sugar on medium high for 3 minutes or until light and fluffy, making sure sure to scrape down sides of the bowl
3. Add egg, vanilla and almond extract, and cream until mix, about 2 minutes, making sure sure to scrape down sides of the bowl
4. Slowly add the flour, baking soda, baking powder and salt to the butter mixture. Mix until combined, making sure sure to scrape down sides of the bowl
5. Refrigerate dough for 30 minutes
6. Preheat oven to 350, line 2 cookie trays with parchment paper
7. Using a small cookie scoop, scoop dough and place about 2″ apart on the prepared cookie sheet, roll each ball of dough in jimmies/sprinkles
8. Baked for 10-12 minutes until done
9. Cookies will stay fresh for 7 days in an airtight container or in the freezer for 2 months, cookie dough balls can be frozen for 3 months.

Ready in 2 hours, includes refrigerator time Makes about 2-3 dozen

 

Tips & Recommendations

You need to make sure your butter is room temperature, which means soft to touch. This helps with the creaming method.

We use dye free sprinkles, you can find our favorite here.