An alternative to regular sugar cookies, these are soft and almost cake like. Enjoy them frosted with buttercream or royal icing, or au naturel like the ones below.
Soft Sugar Cookies
These cookies are a lot like the ones you find in the grocery store. Those ones that are full of artificial ingredients, are smothered in seasonal frosting and sprinkles and are both somehow tasty and taste-less at the same time. This recipe, however, is none of those things.
The biggest change in this recipe from other cookie recipes is the use of "cake" flour. Swapping out all-pupose flour for cake and pastry flour makes these cookies extra light and fluffy. If you're not gung-ho about buying an entire bag at the grocery store, buy just what you need from your local bulk store, like Bulk Barn.
- 2 1/2 cups cake flour, sifted first
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1 egg + 1 egg white
- 2 tsp vanilla extract
- 1/4 tsp almond extract
1. Prep 2 cookie sheets with parchment paper. Preheat oven to 350'F.
2. Place flour, cornstarch and salt into bowl. Mix.
3. Affix a paddle attachment on your stand mixer. Toss butter, shortening and sugar into the bowl. Beat well (2 mins).
4. Add egg and white, and extracts into wet mixture. Beat again, for an additional 2-3 minutes.
5. Slowly add the flour mixture into the wet ingredients. 1 cup at a time.
6. Scoop the batter using ice cream scoop onto the cookie sheets. I've made very large cookies in my photos, but normally I'd use a smaller scoop.
7. Slightly flatten the dough balls on the cookie sheets using a cookie spatula with a bit of leftover flour. this will ensure the cookies don't rise too much in the centre and retain their "cookie" shape.
8. Bake cookies for 10-15 minutes. Remember they will continue to cook after you remove them from the oven. They should be just cooked enough so that they retain their soft, fluffiness. Over baking will result in a crunchier, more typical cookie texture.
9. Remove from oven and let cool for 5 minutes on cookie sheet. Then, move to rack to finish cooling.
10. Optional: Frost with your favourite frosting, if desired. I didn't have the patience to wait for frosting this round!
Enjoy with friends or alone. Either way, these won't last long!