Fall is a time for baking isn't it??? Here is a recipe that I use often if I have to bring cookies to a bake sale or as treats at AWANA. They sell out every year at my garage sale, but that might be partly because I have cute children doing the selling for me. ☺
I use this dough as a base for a lot of different kinds of cookies, which makes it easy to whip up a variety.
Bake Sale Cookies: (or keep them all for yourself☺)
Add eggs and vanilla and beat until smooth and light lemon colored.
In another bowl, combine dry ingredients.
Add dry ingredients to butter/egg mixture and mix well scrapping the bowl if necessary.
Let dough rest in refrigerator for 30 min-1 hr (I usually scoop it using my cookie scoop first and then place in the refriderator because once the butter becomes hard it is difficult to use the cookie scoop) It is important to let it chill so make sure you don't that step and don't skip it. Ask me how I know. . . ☺
Take out 2 1/2 Tablespoons of dough (I scoop twice with my cookie scoop) Roll into a ball and flatten on a parchment paper covered cookie sheet.
Bake @ 300° for 10-12 minutes. Don't bake them too long! The temperature is not a typo.
Let rest on cookie sheet for a little while before removing them to a cooling rack. As they rest on the cookie sheet they bake just a little more from the heat of the pan.
Cookie options:
Chocolate Chip: Add a bag of chocolate chips or chunks
Snickerdoodles: Roll dough in cinnamon sugar (this is what is pictured on this post)
Sugar: frost with your favorite sugar cookie icing and definitely use some sprinkles
Almost anything else you can think of. . .oooo how about white chocolate chip with macadamia nuts. . .hmmm, I might have to try that idea soon.
Have fun baking and let me know if you liked the recipe.
I use this dough as a base for a lot of different kinds of cookies, which makes it easy to whip up a variety.
Bake Sale Cookies: (or keep them all for yourself☺)
- 1 cup butter , softened
- 1 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour (can use some finely ground whole wheat if you prefer)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Add eggs and vanilla and beat until smooth and light lemon colored.
In another bowl, combine dry ingredients.
Add dry ingredients to butter/egg mixture and mix well scrapping the bowl if necessary.
Let dough rest in refrigerator for 30 min-1 hr (I usually scoop it using my cookie scoop first and then place in the refriderator because once the butter becomes hard it is difficult to use the cookie scoop) It is important to let it chill so make sure you don't that step and don't skip it. Ask me how I know. . . ☺
Take out 2 1/2 Tablespoons of dough (I scoop twice with my cookie scoop) Roll into a ball and flatten on a parchment paper covered cookie sheet.
Bake @ 300° for 10-12 minutes. Don't bake them too long! The temperature is not a typo.
Let rest on cookie sheet for a little while before removing them to a cooling rack. As they rest on the cookie sheet they bake just a little more from the heat of the pan.
Cookie options:
Chocolate Chip: Add a bag of chocolate chips or chunks
Snickerdoodles: Roll dough in cinnamon sugar (this is what is pictured on this post)
Sugar: frost with your favorite sugar cookie icing and definitely use some sprinkles
Almost anything else you can think of. . .oooo how about white chocolate chip with macadamia nuts. . .hmmm, I might have to try that idea soon.
Have fun baking and let me know if you liked the recipe.
Yum! Thanks for the great recipe.
ReplyDeleteIt's about time for us to start baking cookies again.