Can we just take a moment and talk about sugar cookies?
I never considered myself the biggest sugar cookie lover. I mean, don't get me wrong, sugar cookies have always been fine but we so many other choices for cookies it always seemed like the vanilla ice cream of the cookie world. Definitely good, but if you were going to make cookies, why not add chocolate chips or cinnamon or oatmeal! So many possibilities! But recently, I've found myself buying those slice-and-bake sugar cookies with the pictures in the middle because I can have warm cookies in under 10 minutes without any dishes. Also, if you buy them after whatever holiday they're celebrating, you can find them in the discounted section of the supermarket for 99cents.
So I decided to try and figure out an easy sugar cookie recipe that matched the perfectly underbaked sugar cookie that I've been getting from the lovely folks at Pillsbury. The taste is definitely not identical, but these cookies give you that sweet, vanilla-y underdone chewiness but they're homemade. Win/win.
"Underbaked" Sugar Cookies
Yields 2 dozen cookies
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cup sugar
1 teaspoon vanilla extract
3-4 tablespoon buttermilk
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add in egg and vanilla extract and mix until combined. Scrape down the sides of the bowl with a rubber spatula.
In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually blend in dry ingredients with the wet until just combined. Add in just enough buttermilk to moisten the dough and make it soft, but not wet. For me, this was about 1 1/2 tablespoon of buttermilk. Refrigerate dough for 30 minutes until slightly hardened.
Roll dough into 1 inch balls and place on the lined baking sheet about 2 inches apart. These cookies are going to spread a bit. Using the bottom of a glass, very lightly press down each ball to slightly flatten to top, brush with extra buttermilk, and top with sprinkles.
Now, we want these to be just slightly underdone. I baked mine for 8 minutes, but you'll want to watch them carefully. Because I know my oven runs a little hot, I timed my first batch for 5 minutes and then added additional time in 1 minute increments. Cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely. Store cool cookies in a airtight container.