Sugar Cookies aka Jacob Cookies

Mike has a friend named Tommy. Whenever we see him he calls me the cookie girl. So I told Mike the next time you see Tommy I'm going to make him a batch of cookies. I wasn't sure what kind of cookie person he was so I wanted to make something neutral.

Sugar Cookies

Dough

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups sugar
• 1/4 cup cream cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg

Topping

• 3/4 cup sugar for dredging

Dough

• 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 8 ounces unsalted butter
• 8 3/4 ounces sugar
• 2 ounces cream cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg

Topping

• 5 1/4 ounces sugar for dredging

Directions

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. 1) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2) In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.

3) Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

4) Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

5) Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.

6) Place on the prepared baking sheets, leaving 2" between them.

7) Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown.

8) Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Tip: If you like a chewier, moister, "bendy" cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4" thick once they're baked.



My Review: I've made this recipe twice and both time they came out really gooooood!!! I decided with half of the second batch to roll some of the dough in sprinkles (Jacob's favorite cookies). They came out great. I told my sister that Jacob would be jealous...hehe...I highly recommend this recipe and I will definitely make it again and again and again!