SUGAR COOKIES - SUGAROLOGIE

• adagok: 36 cookies w #40 scoop

Hozzávalók

375 g (3 cups) all-purpose flour, unbleached

1 teaspoon cream of tartar

½ teaspoon baking soda

¾ teaspoon kosher salt

226 g (1 cup) butter, unsalted

238 g (1 cups + 3 tablespoons) white granulated sugar

50 g (1 large) egg

20 g (1 large) egg yolk

20 g (1 ½ tablespoons) agave syrup

15 g (1 tablespoon) vanilla extract

Coarse Sanding Sugar

Útmutatók

Prep the oven, pans, and cinnamon sugar mixture.

Arrange a rack in the middle of your oven and preheat to 350°F/180°C.

Place a sheet of parchment paper atop a cookie baking sheet(s).

COMBINE THE DRY INGREDIENTS.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt.

MIX THE WET INGREDIENTS.

Add the slightly softened butter to your mixing bowl. Using a hand or stand mixer, mix on medium-low speed until butter is smooth and creamy.

Add the white granulated sugar, egg, egg yolk, agave syrup, and vanilla extract to the butter and mix on medium speed until slightly paler and aerated, at least 2 minutes. There should be no separation of egg and butter, but the mixture will still be quite grainy from all the undissolved sugar.

MIX THE DRY INGREDIENTS INTO THE WET INGREDIENTS.

Add the flour mixture into the butter mixture in three parts, mixing on low speed after each addition. Scrape down the sides of the bowl with a rubber spatula and mix again until no flour remains.

You know you’re done mixing when you have a cohesive dough ball that is slightly sticky.

SCOOP AND BAKE.

Scoop the dough into evenly sized portions onto your prepared cookie sheet. Roll each into a smooth sphere. Coat the tops of each dough ball thoroughly with coarse sanding sugar.

A #40 scoop yields 30-35 X 2.5 inch cookies

A #20 scoop yields 16 X 4.5 inch cookies

Arrange the sugar-coated dough balls on the prepared baking sheet, about 2 inches (5 cm) apart.

Bake the trays one at a time using the timing below based on the dough ball size:

#40 scoop: 10-12 minutes. I baked for 12 min.

#20 scoop: 14-16 minutes

Check during the last 3 minutes; the cookies will have spread into flat discs with slightly puffy, rounded tops. They will also develop large cracks with gooey-looking, pale dough in their crevices.

Allow the cookies to cool on the baking sheet for a couple of minutes. During this time, the crevices will close up a tad, creating a flatter cookie. Transfer them to a wire rack to cool completely.

Jegyzetek

https://www.sugarologie.com/recipes/soft-sugar-cookies

These cookies are wonderfully crisp along the edges with a soft, chewy center on the day that they’re made. If you’re making them ahead of time or have leftovers, store them in an airtight container or a zip-top bag. The edges will lose their crispness, but the cookies will be super soft and chewy throughout. They will last for at least 3 days with this chewy texture due to the concentrated sugar syrup (agave nectar).