sugar cookie base

procrastinating: packing.

prep time: 15 minutes

cook time: 10 minutes (per batch)

cleanup time: 5 minutes

time spent procrastibaking: 30 minutes

it’s sort of funny that my welcome-back blog post is also one of the last blog posts in the original procrastibake kitchen. that’s right, i’m leaving my apartment here in the heart of boston and going… well, somewhere new. and you know how it is when it’s time to pack up and leave– lots of packing, and throwing things away, and finding new nail holes in the wall to patch up. blargh.

anyway, why bother with silly (depressing) things like that when we could be baking, instead?

today’s recipe is a new favorite, and it’s one of the most versatile. sure, sugar cookies are delicious, and these are no exception. sweet without being TOO sugary, a hint of vanilla– they almost melt in your mouth, and are especially perfect paired with pumpkin coffee. thank you, dunkin donuts. BUT– these cookies are also the perfect base cookie: chocolate chip? macadamia nut? blueberry? maple? butterscotch? pumpkin? yes! as scrumptious as it is on its own, this base goes perfectly with whatever you decide to add to it. and, this recipe yields lots of cookie dough, so freeze it plain and you’ll be able to add fresh ingredients to your cookies as you acquire them!

let’s begin!

ingredients.

  1. cookie sheet
  2. non-stick spray
  3. mixing bowl/spoon
  4. 2 sticks butter
  5. 1 cup packed brown sugar
  6. 1/2 cup granulated sugar
  7. 2 tablespoons vanilla extract
  8. 2 large eggs
  9. 2 1/2 cups self-rising flour

step one. preheat the oven to 375 degrees, and spray your cookie sheet with non-stick spray.

step two.

combine the two sticks of (softened) butter, the vanilla extract, and your sugars in the mixing bowl, and stir until the mixture is completely smooth (watch out for lumps of brown sugar!).

step three.

add the eggs to the sugar/butter mixture, and stir until they're fully incorporated.

step four.

little by little, add the flour to the mixture, stirring regularly until it's completely absorbed. continue this process until all 2 1/2 cups are incorporated into the dough. if you plan to add any kind of toppings (chocolate chips, etc) to the cookies, now's the time.

step five.

this dough doesn't spread too much, so make balls of dough according to how big you want your cookies to be. place them equally spaced on the cookie sheet (that has been sprayed with non-stick spray) and pop into the oven for 10-13 minutes, or until the edges are brown.

voila! cute fall-themed plate optional... but 'tis the season!

recipe adapted from phillipa vanstone’s “500 cookies”
isbn #: 978-1-56906-592-1

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Filed under 30 Minute Recipe, cookies, procrastibasics

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