Page 10 - ClubLife Weekly 101921

CHEF'S
CHEF'S
CORNER
CORNER

Featuring
Featuring

Pastry Chef Lauren Leal
Pastry Chef Lauren Leal

Basic Sugar Cookie

Yields 2 dozen cookies

4oz unsalted butter, 1 cup sugar, 1 whole egg

½ tsp. vanilla extract, 1 ½ cups ap flour, ¾ tsp. baking powder

1/8 tsp. baking soda, ¼ tsp. kosher salt

In a mixer or mixing bowl combine the butter and the sugar. With the paddle on high you want to

cream the butter and sugar until pale and fluffy. Add the whole egg and the vanilla extract and

process until combined. Sift together the reaming dry ingredients. Pour in your dry mixture and mix

until just combined. Allow the dough to rest for 20 minutes. With a 1 oz scoop portion the dough into

balls. Line a sheet tray with parchment paper and line up your dough balls leaving at least 2 inches

space apart. In a pre-heated 350F oven bake the cookies for 6 minutes. Rotate the tray 180 degrees

and bake for another 6 minutes. Remove the cookies and allow them to cool. Enjoy!

A basic sugar cookie recipe is a blank canvas that allows you to create any number of other

flavors and textures. Try a dusting of cinnamon sugar for snickerdoodle. Dip in chocolate for a

black and white cookie. Fold in ginger, cinnamon, nutmeg and allspice for pumpkin spice cookie. A

good tip for cookie making is that it’s better to underwork the dough that overwork it. Overworked

dough results in a hard, dry and crumbly cookie. You want the cookie to be moist and slightly

pliable. This recipe can be made ahead and rolled into logs and frozen.