There was a brief stretch of time when she and my cousin, Camille, resided in Ohio and It was so much fun. Khaki always led us on exciting adventures. She’d take us swimming and camping, we went to the local high school musicals, and she always threw the best birthday parties long before the creators of Pinterest were probably even born. Remember that Nickelodeon show, Double Dare, where contestants had to complete a challenge or get pied in the face? Khaki used that as the premise for Camille’s 6th birthday party and I remember thinking it was the most incredible event I had ever experienced. The point is, I have looked up to my aunt from an early age. She has instilled in my a love of exercise, food, photography, party planning and the confidence to experiment with recipes. It’s always so much fun when we can get together and this past holiday weekend was no different.
Naturally, Khaki brought along an ohio cookie cutter in her suitcase (because who wouldn’t?!) and she decided to whip up a batch of some of her delicious sugar cookies. The recipe is from Alton Brown and it’s one she has been using for a few years. She usually throws in some extra flavoring extracts and rolls the dough fairly thin (about 1/8-1/4 inch) so that the cookies are extra crispy. They are so scrumptious that it took all of my willpower not to bring a handful home with us when we left because I knew it would get ugly.
If you are looking for a fantastic crispy sugar cookie, this is a recipe for you. Happy Friday, all!
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon praline extract, optional
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sanding sugar or crystals, optional
1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer fitted with paddle attachment. Beat on medium-high until light and fluffy, about five minutes. Add egg and milk and beat to combine, scrapping down the sides with a spatula as necessary. Add in the vanilla and praline extract and mix until well-mixed. Turn the mixer speed to low and gradually add flour mixture until just combined.. Divide the dough in half, wrap in parchment paper, and refrigerate for 2 hours.
2. After the dough has chilled, preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut out cookies using desired cutter. Place cookies on baking sheets, one inch apart, and sprinkle generously with sanding sugar. Bake for 7 to 9 minutes or until cookies turn lightly brown on the edges. Remove from oven, allow cookies to cool on sheet for about two minutes, and then transfer to baking rack to cool completely. Store in an airtight container for a few days or freeze for a few months.
Source: Slightly adapted from Alton Brown