Baking is my love language. It’s how I love myself by providing time to play with dough and decompress by kneading the heck out of bread. It’s also how I try to love others, by pumping them full of sugar and carbs. Who wouldn’t want to be my friend?
Fun fact: I thought I was a good student in high school but had several teachers tell me they gave me A’s because I brought in baked goods. Were they kidding? Probably. But you never know…
We’ve been living in Russia for three months and once I got a lay of the grocery store land, I figured I’d have to hang up my baker’s hat for the time being. A lot of the ingredients I was used to relying on (vanilla extract, chocolate chips, nuts, etc…) were hard to find. Plus my gas oven is persnickety and I only have one oven-safe baking dish.
I’ve decided to rise to the challenge instead. I asked you guys a few weeks ago for your favorite recipes that don’t require a lot of fancy ingredients and you delivered! I’ll be trying them all out (full list found here) and sharing the recipes and adaptations on the blog.
Without further ado, today’s baking basic is the classic sugar cookie.
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon vanilla sugar
- 1 cup unsalted butter
- 1 1/4 cup granulated sugar
- 3 egg yolks
- 1/4 cup granulated sugar, for rolling
PRE-STEP: Preheat oven to 350F degrees. Wipe baking dish down with butter wrapper. Set aside.
STEP 1: Stir together the flour, baking soda, salt, vanilla sugar and baking powder in your large bowl, then realize you need the large bowl for the next step and dump it into a medium size bowl. Set aside.
STEP 2: In a large bowl, cream together the butter, and granulated sugar until combined using all the arm strength you’ve got.
STEP 3: Add egg yolks.
STEP 4: Add flour mixture and mix until just combined. You won’t overmix it, because your biceps are exhausted.
STEP 5: Using your hands, scoop dough into balls about 2 tablespoons each, roll in sugar and place onto prepared baking dish.
STEP 6: Bake for 9 minutes, rotate pan to compensate for oven unevenness, then bake for 8 more minutes. Let cool for 5 minutes on baking sheet before moving them to a makeshift egg carton cooling rack. Let cool completely or eat immediately.
This recipe was adapted from Soft Sugar Cookies by Deliciously Sprinkled.
Luke ate 6 of them in an hour, so I say they are a success! Crispy on the outside with a soft middle. Next up: buttermilk biscuits with no buttermilk and dutch oven artisan bread without a dutch oven.