Ready to fill a cookie jar? I have a uniquely irresistible and easy sugar cookies recipe you are going to want to try right away. This sugar cookie (with white chocolate chips) is made with a pleasant and intriguing combination of ingredients. It won’t taste like any other sugar cookie you’ve ever had.
The recipe makes about 30 sweet delicious cookies topped with your choice of sprinkles.
Sugar cookies are a favorite of mine when it comes to baked sweets. It’s the only treat I enjoy now that always takes me back to childhood. I loved sugar cookies with sprinkles then and these are such great cookies to make for kids. You’ll be swatting their hands away from the cookie jar while dinner cooks, or you can let them indulge and become their favorite person in the world.
What I like best about this particular sugar cookie recipe is that it has a different flavor than your typical sugar cookie recipes and it is so good!
The Exact Extract
One of the most common ingredients in all kinds of baked goods is vanilla extract. Basically anything sweet is typically made with vanilla extract and sugar cookies are far from the exception.
If you simply made the cookie with sugar it would not taste so satisfying. Rarely, if ever, does somebody refer to a sweet treat as “pure sugar” and mean it in a positive light. It needs vanilla, or does it? Although vanilla is by far the most used and the most popular flavor of sweetener, there are several other varieties of extract to choose from.
Different extracts create variations in the flavor profile of whatever you are trying to make. It also can inform the dish, particularly if it has some cultural or regional ties. Almond extract is a good example for baked goods with Mediterranean flavors. I enjoy playing with different extracts, especially with sugar cookies because they are basically a blank slate.
Without extract, sugar cookies are often sweet with no discernible taste. My favorite way to tint these is with the flavor of cherry. It’s such a distinct aroma and flavor and I love how it highlights the sugar in the cookies. We love this recipe!
Baking Cookies with Brown Sugar
Neither element to these sugar cookies that makes them a little bit different is my use of brown sugar in the dough. Brown sugar may be found in recipes for other cookie types, but it is not a typical ingredient in sugar cookies. This is another way I give some additional depth and dimension to the flavor of these sugar cookies.
It’s always good for balance if you can use brown and white sugar together. But the flavor of the sugar is not the only reason to add brown sugar to your ingredients list.
Another thing brown sugar does for a cookie recipe is change how soft or how crunchy it is. Usually cookie recipes that call for brown sugar, such as chocolate chip, have equal proportions of each.
If you deviate and add more brown sugar, they will come out softer, although they will appear darker. If you go light on the brown sugar and heavy on the white, the cookies will be crisper. Too much white sugar will make a cookie brittle.
Sprinkles or Icing?
Some people make sugar cookies and eat them straight from the oven without adding any flourishes. Personally I enjoy some kind of embellishment whether it’s icing, frosting, or sprinkles.
Some people really like the smooth glassy feeling of an iced sugar cookie. I agree. It’s one of my favorite ways to make and eat sugar cookies. The only trouble with them is that it takes a bit of extra work to make the icing and properly apply it after the cookies are made.
Frosted cookies are a little bit different; they can be more sugary and fluffier. They also may be hard to apply, but that all depends on your ambition and your skill level. Personally, I tend to take a different approach.
I like to eat my cookies right out of the oven, but I wouldn’t just eat them plain. That’s why I tend toward sprinkles. You can apply sprinkles to the cookie dough prior to baking your cookies. That way they come out done with no other work necessary.
I also love the variety of types of sprinkles and how easily they can be applied. It’s a big time saver and a good way to dress a cookie. There is also the side benefit of adding texture to your cookie. The type of texture you want and the look you want for your cookies will help you determine what you want to sprinkle them with.
Cooling and Storage
Obviously the cookies are going to be hot as soon as you take them out. You could be forgiven for popping one in your mouth right away, but be careful not to burn yourself. Let the rest cool for a few minutes and then transfer them to a rack to continue cooling.
What if I don’t have a Rack?
It’s okay if you don’t have a rack; if you use parchment paper to bake cookies you can simply remove the paper from the baking sheet. However, I strongly recommend a baking rack if you like to bake often.
The reason we transfer the cookies to a rack is two fold. The baking tray or cookie sheet remains hot and continues to cook the cookies even after you remove them from the oven. Placing them on a baking rack not only interrupts that process, the additional circulation around the cookies allows for them to cool faster.
Cookie Storage
Once you are happy with their temperature you can enjoy them or pop them into a cookie jar. As with other types of drop cookies, these sugar cookies will last for about five days at room temperature in air tight container. You can also freeze these cookies if you want to store them longer. These will last for up to 6 months if you store them properly.
Ingredients Needed to Make Sugar Cookies
- Butter
- Sugar
- Brown Sugar
- Eggs
- Cherry Extract
- Flour
- Baking Soda
- Baking Powder
- Salt
- White Chocolate Chips
- Sprinkles
(Actual measurements are listed in recipe card below.)
How to Make Sugar Cookies
Step-by-Step Instructions
Step 1 – Prep
Preheat oven to 350° and line 2 baking sheets parchment paper.
Step 2 – Making the Dough
In a large bowl, mix together butter, sugar, brown sugar, cherry extract, and eggs together until combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add dry ingredients into wet ingredients and mix on medium speed until just combined. Stir in white chocolate chips. Pour sprinkles onto paper plate. Roll cookies into 1 inch balls and press into sprinkles.
Step 3 – Baking the Cookies
Place cookies 2 inches apart on prepared baking sheets. Bake for 12-15 minutes or until edges are golden brown. Carefully remove from oven and let sit on baking sheets and let sit for 5 minutes before transferring to wire rack.
Try These Delicious Sugar Cookies Today
Here are a few more delicious recipes that can be found on the blog:
And here are some frosted molasses cookies from Great Grub, Delicious Treats that you might enjoy as well.
Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoon cherry extract
- 3 cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
- sprinkles
Instructions
- Preheat oven to 350° and line 2 baking sheets with parchment paper.
- In a large bowl, mix butter, sugar, brown sugar, cherry extract, and eggs together until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add dry ingredients into wet ingredients and mix on medium speed until just combined.
- Stir in white chocolate chips.
- Pour sprinkles onto paper plate.
- Roll cookies into 1 inch balls and press into sprinkles.
- Place 2 inches apart on prepared baking sheets.
- Bake for 12-15 minutes or until edges are golden brown.
- Carefully remove from oven and let sit on baking sheet for 5 minutes before transferring to wire rack.
- Yields 2 ½ dozen cookies.
Here are a few pins that are the perfect size for pinning to Pinterest
