Sugar Cookies are one of my favorites. But rolling the dough discourages me from making them. I prefer to bake cookies using the drop method.
I came upon a blog, Savory Sweet Life, by Alice. She made Sugar Cookies that didn’t require rolling dough. I was so happy to see this. Thank you Alice! You’ve inspired me to make these cookies.
I am such of fan of lime. So, I added a lime-sugar mixture on top of the cookies. Simply delicious! It’s very hard to just have one!
Adapted by Carmen Ortiz of Baking is my Zen
(Source: Savory Sweet Life which was adapted from Allrecipes.com
Makes approx. 32 medium sized cookies
INGREDIENTS:
1 1/4 cups white sugar
1 cup salted butter
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt
LIME-SUGAR TOPPING:
½ cup sugar
Zest of 1-2 limes
Pinch of fleur de sel or salt
Preheat oven to 350 degrees Fahrenheit.
Mis en Place:
Ingredients
Mixer
2 Bowls
sifter
Spatula or large spoon
Parchment or waxed paper – to wrap dough for chilling
Parchment paper – for lining baking trays
Baking trays
Ice cream scooper – medium size
Cookie spatula
Cooling racks
Container to store cookies
DIRECTIONS:
Lime-Sugar Topping: In a bowl, combine sugar, lime zest and salt. Set aside.
In a mixer, cream butter and sugar. (approx 3-4 min)
Mix in egg yolks, one at a time.
Add vanilla extract.
In a bowl, sift flour, baking soda, cream of tartar, and salt.
Add dry ingredients into butter mixture and mix until dough forms.
Scrape mixing bowl down to ensure even mixing.
Tear a sheet of wax or parchment paper. (about 12 inches or so)
Transfer dough onto wax paper. Wrap and chill for about 1 hour.
Remove dough from refrigerator. Unwrap.
Using a medium ice cream scooper, drop each dough ball in the lime-sugar mixture.
Roll the top & sides of dough in sugar. Do not coat the flat part of the dough with sugar.
Place cookie balls, flat side down, on a cookie sheet lined with parchment paper - 2 inches apart.
Do NOT flatten the dough balls.
Bake at 350 degrees for 12-14 minutes until a crack-like texture appears on the surface of the cookies. Don’t over bake.
Remove from oven and allow cookies to remain on the cookie sheet for approx. 3 mintues.
Transfer cookies to a cooling rack.
After cooling, store in an airtight container.
Enjoy. It’s hard to eat just one!
Peace in baking,
Carmen
