Sugar-Doodle Vanilla Cookies
Ingredients: 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 1 1/2 teaspoons vanilla extract 1 cup all-purpose flour 3/4 cup bread flour 1 teaspoon baking soda 1/4 teaspoon salt, optional and to taste Directions: In a mixer, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined. Add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy. Add the flours, baking soda, salt, and mix until just combined, about 1 minute. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days. Note: the more flour, the more the cookies will stay domed and puffed while baking. Preheat oven to 350째F, line a baking sheet with parchment or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. For crunchier cookies, extend baking time by 1 to 3 minutes). Allow cookies to cool on the baking sheet for 10 minutes before removing.
Megan Glick Territories Execuitve