When I was a child, I remember going to the mall with my mom and grandmother, and them picking out the most hideous 90’s children clothes for me (thank god that decade is over). But besides the outfits I regret wearing, I remember going to the Nestle Toll House Cafe in the food court, that is still there to this day. Contrary to most children’s favorite cookie, mine was a soft sugar cookie, with loads of sugar sprinkled on top. Now don't spite me for liking Nestle cookies, because I know a lot of professionals Pastry Chefs that say the best chocolate chip cookie recipe comes from the back of the Nestle Chocolate Chip bag (sorry I had to yell at you). But for me, I went for the sugar cookies. They weren't to rich, just enough sweetness, so i could eat double the amount I could of the chocolate chip! This sugar cookie recipe is very versatile, you could brown the butter to give it a nutty rich flavor, or brule the tops to give it a crispy carmaly crust! It's truly a fool proof recipe, and the worst thing you can do is over bake the cookies (because no one likes a dry cookie).
Sugar Cookies
YIELDS:15 (2 oz ea.) cookies TIME: 1hr 30mins
2 1/2 cups (10.62 oz) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 ½ cups (10.50 oz) sugar, plus more for rolling 1 cup (8 oz) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 large egg 1 Tablespoon lemon juice
Additional sugar for sprinkling
1.Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line baking sheets with parchment paper. 2. Whisk together the flour, baking powder and salt in a small bowl. 3. Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light in color and fluffy, about 4 minutes. Add the vanilla, egg, and lemon juice and beat till incorporated. Add the flour mixture in 2 batches and beat on medium-low speed.
4. Portion out the batter using a 2 oz portion scoop. Arrange on the prepared baking sheets about 2 inches apart.
5. Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Once finished baking and still hot sprinkle cookies with sugar.
. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.