She told me that I wouldn't believe how easy they were- only four ingredients. They were a recipe that her husband's mother used to make that she got from his school cafeteria when he was growing up. The cookies were made very large and pressed down with three fingers. The recipe has no eggs in it, but a large amount of butter which makes them very tender (and obviously decadently delicious.) Because of the lack of eggs, this makes the perfect cookie for those with egg allergies. And for those of you that are squeamish about eating raw cookie dough- feel free to go town with this raw dough!
*To get the size right I found that one 2 teaspoon cookie scoop with one 1 1/2 tablespoon scoop rolled together made the perfect size cookie. (My type A personality likes consistency.) If you choose to make smaller cookies, adjust the cooking time accordingly. The secret to these cookies is to keep them tender and not over bake them. (Actually, that's my secret to all great cookies... so remember this, folks!) Pull them out of the oven while they still look slightly underdone and let them cool while still on the cookie sheet pan on top of a cooling rack. When the cookies are completely set up and firm, transfer them off the sheet pan onto a cooling rack to continue cooling. If the cookies are still soft, chill them for a few hours in the refrigerator if you'd like them to firm up a little more. Enjoy them chilled or bring them back up to room temperature before serving.
Cafeteria Style Sugar Cookies
((printable recipe))
Ingredients:
2 cups salted butter (that's 4 sticks, don't freak out)
3 1/2 cups flour
1 1/2 cups sugar
2 teaspoons vanilla
Directions:
1. Preheat oven to 350 degrees F. Cream the butter and sugar together until they are light and fluffy. Add in the vanilla. Gradually add in the flour.
2. Place the large balls* of cookie dough onto a parchment lined sheet pan. Leave enough room because you are going to flatten these with your middle 3 fingers and they will spread slightly.
3. Bake for 10 to 15 minutes. (I bake them for 10, please follow my tips above* for baking these so they remain tender.)
Enjoy!
Linked to: Bru Crew Life, Weekend Potluck
These look great! I think I might have to make them today. ^_^
ReplyDeleteI love the simplicity of these and sugar cookies are my favorite. Thanks for sharing!
ReplyDeletePinned! I must try these - they remind me of eating my way though high school, ha!
ReplyDeleteI had to chill the dough before they could be rolled into balls.
ReplyDeleteThe dough was sort of sticky at first.
Is this how they are supposed to be?
Just wondering
thanks
No, I did not need to chill the dough. The dough is very soft, but I used a cookie scoop and they came out just fine. Your fingers will stick slightly when you go to push them down, but it's not bad.
DeleteJust made these...yummmmmmm! The only thing I did differently was I dipped the bottom of a glass into sugar instead of using my fingers to flatten. I have this uncontrollable thing that the moment cookie dough touches my fingers, they go straight to my mouth. Then I have to stop and wash my hands AGAIN and AGAIN...so this is not a good method for me. But they turned out great, thank you so much for pinning!
ReplyDeleteSo glad you liked them! I did the glass in sugar for half of a batch I made once too. They had a nice crisp top and tender inside. For sharing the recipe I thought I'd stay true to the original style of the cookie, but both ways are delicious. You can't go wrong with 4 sticks of butter! :)
DeleteI'm going to bake for troops coming in for training next week and I bet they love these! Will have to pick up some red and green sugar sprinkles to give them a slightly more festive look. Thank you!
ReplyDeleteI love that idea. Enjoy!
DeleteSo easy and they sound great! I haven't stopped by for awhile so I am glad I saw you pop up on Twitter :)
ReplyDelete