I’m making a big claim here, but this is probably the most essential Christmas cookie ever. It’s reminiscent of the sugar cookies your grandma used to make, but better. (Sorry, Grandma).
The ingredients are so simple you’ll wonder why these cookies haven’t been in your life before now.
Two types of flour, brown sugar, granulated sugar, egg, vanilla, baking powder, salt, butter and milk or cream.
The bread flour gives these cookies an amazing just-chewy-enough quality.
If I had to describe the taste of these, I’d say,“Heaven. On it’s best day.” No exaggeration. They’re soft, chewy and moist. Perfectly sweet. Icing and sprinkles on top would be overdoing it. You can almost smell the vanilla extract lingering in the container when you open it the next day.
These cookies are even soft and pillowy to the touch. I think these cookies have literally de-iced my heart and soul.
Ok, enough fluff. Let’s get down to business.
Soft & Chewy Vanilla Sugar Doodle Cookies // RECIPE & INSTRUCTIONS
This recipe comes from one of my all time favorite blogs, Averie Cooks. The entire blog is one big slice of heaven. Don’t scroll through it on an empty stomach!
Prep Time: 10 minutes
Dough chill time: 3+ hours
Cook Time: 9-11 minutes
Yield: 19-24 bite-sized cookies, or 12 large cookies
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons cream or milk (I used a combo of vanilla soymilk and Natural Bliss coffee creamer)
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
- 1 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
- With an electric mixer, beat the butter on low speed, for 1-2 minutes until smooth.
- Add granulated and brown sugar and beat until well combined, or 2-3 minutes.
- Add egg, cream, vanilla and beat on medium speed until the dough is light and fluffy. This takes 3-5 minutes. Be sure to stop and scrape down the sides of the bowl, too.
- Add the flours, baking soda, salt and mix until just combined, or about 1 minute.
- Seal dough in an airtight container and let chill for about 3 hours.
- Once the dough has chilled out, preheat the oven to 350.
- Line a baking sheet with a baking mat, parchment paper or coat lightly with nonstick cooking spray.
- Make similar sized dough balls. I used a kitchen scale to weigh mine this year and I’m so pleased with the uniformity. Try to get the balls as exact as you can.
- Place on baking sheet about an inch and a half apart and bake for 8-10 minutes. Once they’re ready, the edges will be golden and just barely sit. They’ll be slightly undercooked in the middle, but will set up while cooling. I cooked mine for 10 minutes on the nose.
- Transfer sheet to let cool on wire rack for at least 10 minutes.
The final product is divine. I made these for the first time 3 years ago or so, and now I can’t go through Christmas without these cookies. These also store well. The dough can be stored in the fridge for up to 5 days. And the baked cookies can be stored in the freezer for 3 months. So if you make these, it’s worth doubling the recipe. Or tripling. Whatever.
I make the recipe just as Averie suggests, but I make mine smaller since I usually have a variety of cookies on hand, and because I usually give these out as part of a set. If you’re making these a standalone cookie, you’d want them to be full-size. Mine are a 2-3 bite cookie. The best 2-3 bites of the season. (I say that about every cookie)
If you serve these with coffee, that makes them a breakfast food, right?
Even as the truest chocoholic, I have to say, I’m in love with these cookies. (Heart-eyed emoji).
These cookies come as part of Christmas Cookie Production 2016. It’s the most wonderful time of the year. Last week, I made Mini Pecan Pie Tarts with Homemade Crust and there are lot more recipes yet to come…