This weekend my family and I will be doing a bit of camping with some friends. Like always, I have been selected to provide the sweet treats. I love cupcakes, but have a strange feeling they won’t hold up in outdoor conditions. Cookies to the rescue!
Cookies can be packed in ziplock bags and don’t take up much space, plus they can be eaten on the run. I needed a cookie that was simple and a crowd pleaser. I make chocolate chip and oatmeal are cookies on a regular basis so why not switch it up and make that fan favorite…sugar cookies. I hit my favorite recipe sites and decided upon Alton Brown’s sugar cookie recipe.
Like all new recipes, I always do a test batch to see if it’s a keeper. These cookies, in my opinion, are more like butter shortbread than classic sugar cookie. They have a bit heavier bite to them and far less sweetness…something I enjoy. Also they definitely will stand up to the outdoors. I jazzed them up with a handful of mini chocolate chips and green and white sanding sugar on the edges. They may even make a great alternative s’more…hum?
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
1.) Sift together flour, baking powder, and salt. Set aside.
2.) Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
3.) Add egg and milk and beat to combine.
4.) Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
5.) Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
6.) Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
7.) Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
8.) Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.