Soft Sugar Cookies

So, it’s night number two of Operation: Put R in Her Own Room, and I can’t sleep because not only am I totally freaked out by the fact that something bad might happen to her while I’m ten steps away in the next room, but I miss her in our bed already. We’ve been bed sharing since she was a few weeks old (and she’s now a couple days shy of seventeen months), so I think this transition is actually going to be harder for me than it will be for her in the end. We’re still nursing to sleep for naps and bedtime, but tonight, she actually nursed for a little bit, then cuddled until she fell asleep. Last night, she ended up in our bed after about two and a half hours; she’s been asleep for two hours now, and she’s shown no signs of waking up yet. We’ll see how the night goes.

If all else fails, since she’s set up on a futon, if I miss her too much, I can always snuggle up next to her for the night, but I’m trying to avoid that. I really want her sleeping in her own room in the near future, even if I do miss cuddling with her when she’s in there.

soft sugar cookiesAnyway, this post isn’t supposed to be about my anxiety in moving my toddler to her own bedroom – it’s supposed to be another recipe post! I meant to put it on here a couple of days ago, but I’ve been busy with work, and (if I’m being totally honest) I’ve been a little lazy too.

A few days ago, I was craving something sweet and there was nothing in the apartment of interest, aside from waffles in the freezer, which didn’t really sound that great at the time, so I did what I always do in these situations: I pulled a couple of sticks of butter out of the fridge to soften and made cookies. The kind of cookies I make often varies, depending on the ingredients on hand and how I’m feeling. About a week or two ago, I pulled out my cocoa powder and attempted a batch of chocolate sugar cookies, but they turned out to be a massive failure. Not only were they incredibly bitter, but they burnt on the bottom a lot more easily than I expected. I was bummed.

These sugar cookies I made the other day were a hit. I’m not even really a fan of sugar cookies, but these were insanely delicious. The best part? This recipe is my own creation. I’m quite proud of myself, really. I encourage you to try this recipe at least once, and feel free to change it up a bit as you please.

For this recipe, you’ll need:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 sticks (or 1 cup) of unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract

Begin by preheating your oven to 375°.

Cream together your butter and sugar. (Note: For these cookies, I would absolutely recommend a hand mixer or some kind of stand mixer, as I think you’ll get a better texture for the cookies, but it’s completely up to you how you want to do it.) Once the mixture begins to look lighter in color, continue beating it together for another couple of minutes to ensure that it gets really, really fluffy. Make sure to scrape the sides with a spatula occasionally to get the ingredients mixed in correctly. At this point, add your eggs and beat again for another couple of minutes until it’s well mixed and still looks light in color. Add the vanilla and the salt and beat again until incorporated.

In a separate bowl, mix together the flour and baking powder, then add to the wet mixture. Mix it together very well. Your dough should be a little wet and sticky at this point. Using a medium-sized ice cream scoop, or a couple of tablespoons, place the cookies on a cookie sheet a couple inches apart – they will spread! Make sure they’re also a little flat on top, as I used an ice cream scoop and didn’t flatten them and they ended up getting just a little too brown on the edges during the time it took to cook the middle of the cookies. Bake for about 10 minutes, and once they’re out of the oven, allow them to rest on the pan for another 5 minutes before removing them.

These cookies are some of the best I’ve ever had. I love that they aren’t overly sweet, and they’re so soft, they just kind of melt in your mouth. I promise you, these are totally worth making!

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