Vanilla Velvet Cookies
Not really a sugar cookie as much as a sophisticated cookie with a buttery and vanilla-rich flavor profile.
Ingredients
- 1 cup (2 sticks) Salted Butter, softened
- 1 cup Brown Sugar, packed
- 1 cup White Granulated Sugar
- 2 ea Eggs, large
- 1 tbsp Vanilla Extract
- 1 tbsp Pure Maple Syrup (or 1 1/2 tsp maple extract) (optional)
- 3 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Fleur de Sel (or sea salt), for finishing (optional)
Instructions
- In a large bowl, cream butter and sugars. Add eggs, vanilla, and maple syrup (if using). Mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and baking powder.
- Slowly add the dry ingredients into the wet ingredients and mix well.
- Using a #24 disher (3 tbsp or 1.75 oz), portion the dough; placing on a lined sheet pan.
- For cooking immediately:
- Cook at 375 degrees F for 10-11 minutes or until the edges begin to brown.
- Remove from oven and allow the cookies to rest for a couple of minutes before removing from the tray. Sprinkle lightly with finishing salt, if desired.
- For prepping for a future date:
- Place portioned dough in freezer. Once fully frozen, carefully place each dough ball into a freezer safe bag or vacuum packed until ready to use.
- For cooking from frozen:
- Place frozen dough balls onto a lined sheet pan.
- Bake at 375 degrees F for about 13 minutes or until the edges begin to brown.
- Remove from oven and allow the cookies to rest for a couple of minutes before removing from the tray. Sprinkle lightly with finishing salt, if desired.
Notes
- Adapted from The Girl Who Ate Everything
- Instead of maple, other ideas include: caramel, citrus, nuts/nut butter (like almond butter), cinnamon, nutmeg/cardamom/cloves, coffee, or peach/mango/banana puree.