So here's the situation. When you go searching for a good sugar cookie recipe, 9 times out of 10 your search engine or cookbook is going to provide you with a nice rolled sugar cookie recipe. You know, the kind you can cut out into shapes and then decorate all pretty?
Don't get me wrong - there is a time and a place for these. For example, the F*ck Boy Cookies. But sometimes, this is just not the kind of sugar cookie I am looking for.
Sometimes I just want a soft and thick and chewy sugar cookie with a nice coating of coarse sugar on the outside. A sugar cookie where I don't have to wait for the dough to chill just so I have to roll the dough back out and cut it into shapes. Is this too much to ask?!
Apparently not - because I figured out a way to make that happen. And they taste a whole LOT better than any cut out sugar cookie ever did.
Want to know the secret?
Great. I'll tell you.
The addition of shortening creates the perfect texture for ultimate pillowy cookie goodness. And an extra sprinkle of coarse sugar granules as the cookies come out of the oven give them a nice crunchy top coating usually lost when initial sugar coating bakes.
BUT, the real secret to these bad boys is in the butter - browned butter.
This step is not necessarily needed - you will still get amazing cookies with good old fashioned room temperature butter. But the browning of the butter takes these cookies to the next level. They go from great cookies to...you do a HAPPY DANCE every time you take a bite because they are THAT FREAKING GOOD.
And who doesn't want to do a happy dance every time they eat cookies?! I know I do.
*Makes 24 Cookies
Hi! I love your pan banging sugar cookies but this recipe looks really good too. How do these compare?
It's a totally different kind of cookie! The pan banging ones have a nice and crispy edge while these are completely soft. And the brown butter in this recipe makes it pretty special.
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