sugar cake cookies

June 18, 2012

Let me tell you about someone I adore more than I could ever describe.  Sophie.  My wee-little-three-year old niece who is a downright precocious, strong-willed, angel-faced, love muffin of a human being.  

This weekend, we had a sleepover and Sophie was far more excited about spending the night with Griffin than her measly ole' Aunt Cuppy.  We ate ice cream, we watched Olivia, we chatted nonstop and we played with her very best friend, "Giffin."

After a full night of kicking me in the face while she soundly slept, Sophie awoke with hair that looked like grizzly bear crouched on her scalp.  I finally coerced her into taming the mane into pig tails (using a "cookie-breakfast" as leverage), but she ripped them out before the 12 minute baking time was up.  I'm thinking the stresses of baking just got to her.  I mean, baking such pillowy, soft sugar cake cookies takes some degree of skill.    

And by the time they were out of the oven, with her hair minus two ponytails, Sophie was one proud little lady.  And rightly so.

She downed those cookies like a she-wolf.  Albeit, a precious little she-wolf.

Sugar Cake Cookies

6 tablespoons unsalted butter, room temperature
3/4 cups sugar
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
2 large eggs, at room temperature
2 teaspoons vanilla extract
  1. Whisk the flour, baking powder and salt together in a medium bowl.
  2. In the bowl of a stand mixer (fitted with the paddle attachment), cream the butter and sugar on medium speed until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, add the flour mixture a little at a time, beating just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
  4. Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper.
  5. Roll the dough into balls then place on the prepared cookie sheets and press to flatten just slightly.  Add sprinkles. LOTS.
  6. Bake for 12-13 minutes, or until the edges of the cookies are just set. 
  7. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for about 5 minutes, then transfer them to the racks to cool completely.