Baller Sugar Cookies

 

I know, the word “baller” seems a bit much for a recipe title, but it’s on point for this recipe. Baller Sugar Cookies are a staple recipe for any baker. Taste the dough and you’ll believe me (just one taste; raw eggs). The dough rolls out nicely, doesn’t puff too much when baking, and it does’t brown too much to allow for prettier iced cookies.


I’ve taken to keeping a roll in the fridge at all times during the holidays; it keeps very well for a week.

 
 
Baller Sugar Cookies
 
 

Elements

1-1/2 C Salted Butter, softened

2 C Organic Cane Sugar

1-1/4 C Confectioners Sugar

3 Extra-Large Eggs

1 T Madagascar Bourbon or Mexican Vanilla Extract

5 C Organic All-Purpose Flour

2 Tsp Baking Powder

1-1/2 Tsp Sea Salt

Directions

  1. In the mixing bowl of a stand mixer fitted with a whisk attachment, cream together butter and cane sugar until smooth.

  2. Add eggs and vanilla extract to sugar mixture; whisk until incorporated.

  3. In a separate mixing bowl, add flour, confectioners sugar, baking powder, and sea salt; mix with a fork and slowly add to sugar mixture until all is incorporated.

  4. Unroll a large piece of plastic wrap, at least two feet, and spoon dough onto it.

  5. Securely wrap dough in plastic wrap and chill for at least 30 minutes or overnight if time allows.

  6. When ready to bake, preheat oven to 350° Fahrenheit.

  7. Sprinkle confectioners sugar, not flour, onto a pastry slab or countertop.

  8. Slice a 2”-3” piece of dough off of the roll and form a ball; roll out using rolling pin.

  9. Press desired cookie cutters into dough and remove excess dough before removing cookie cutter.

  10. Place cookies onto a silpat-lined (or sprayed) cookie sheet and bake for 12-14 minutes.

 
 

xo, Melissa

 
CookiesMelissa ChildressSugar, Cutouts, Decorate