Our current location is pretty convenient for several reasons. First, there’s a park nearby that me and my niece have gone to at least once a week since we moved out here. Second, we live a hop, skip and a jump away from a pretty dope children’s museum that my niece has become very fond of. Because the weather here’s been so hot and pretty much unbearable to play outside, we’ve been spending quite a bit of time at it. It’s a very nice museum, but it’s certainly not the biggest one that we’ve ever taken her to. You’d think that after going two or three times, a kid would get tired of it.
But…nope. Not ours.
The museum has the option to purchase what’s called a family membership where after paying one lump sum, you can go to the museum as many times as you like for an entire year. After our first two visits, her mother decided that she’d just go ahead and gift her with a membership. That way, on days when she doesn’t want to go to the park, or when stormy or hot weather doesn’t permit us to go (like nowadays) she still has a way to get out of the house and have some fun.
And boy, does she have fun. It’s become kind of amusing for me to see her go through the same exhibits, play with the same toys, see the exact same things and never seem to get tired of it–like, ever. Each time we go is like the first time for her. In fact, she’s already asked me if we can go back there on Monday. I figure it beats standing out in the hot sun on a playground that has little to no trees for shade.
I said sure; why not?
Now that I think about it, I can’t really blame my niece for loving the museum that much. I can be like that in other ways about other things.
For instance, oh well…sugar cookies. I think my unending love and obsession for the sugar cookie has been well documented on this blog. There is no dessert or sweet that I love more. No matter how many different ones I’ve made, I’m always willing to try another recipe and try to either improve it or give it another creative twist.
Today’s recipe is kinda like yet another one of my niece’s visits to the museum: I’m showing up with yet another sugar cookie recipe. You all will not only deal, you will love it.
Ever since I bought my Springerle Cookie molds, I’ve developed a small obsession with making stamped/imprinted cookies. They’re a really quick way to give your cookies a lift aesthetically and with some practice I’ve gotten pretty decent at getting the results that I want. The problem with Springerle molds is that because each one is hand carved, they’re not cheap. Right now I’ve only got two and because I wanted to widen my collection of cookie stamps, I knew I would have to try and find a cheaper alternative. A little digging on Amazon led me to some perfectly nice rubber ones from Tovolo. They came in a set of one plunger that fit three rubber stamps that could be switched out alternatively.
I used one of the stamps in the Tovolo set to make these very simple, but still sooooo delicious sugar cookies. Sugar cookies are one of the foods I love most. Baking itself is therapeutic for me, so I think that love just goes into it naturally. The stamp of choice just seemed appropriate. I would like to say though that although I used one for this recipe, these cookies DO NOT require you to use them for it to work. If you’re like me and are also obsessed with sugar cookies–especially ones heavily flavored with vanilla- but don’t have a cookie stamp, don’t worry about it. You can still make un-stamped but still perfectly fine vanilla sugar cookies. And I gotta say, in addition to being simple to put together, these ARE also pretty perfect.
Provided you roll the dough thick enough, these bake up soft and slightly chewy. The flavor I used was vanilla because that’s what I think works best with sugar cookies, but if there’s another flavor you’re fond of, like lemon or almond, I think that would work just as well.
Linking this up to Fiesta Friday #178.
Vanilla Sugar Cookies
Recipe Adapted from Nordic Ware
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla
- 2 2/ 3 cups flour
- 1 teaspoon baking powder
- 1/ 2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl cream together the butter and brown sugar until light and fluffy.
Add the egg and vanilla and mix just until combined.
In a small bowl, mix together the flour, baking powder and salt with a fork. Add this in batches to the wet ingredients, mixing just until combined.
Refrigerate the dough for at least one hour and up to overnight. Take out for about 10-20 minutes to allow to soften a little.
Line two cookie sheets with parchment paper.
Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough. Use a slightly larger round cookie cutter to cut out shape, then transfer to cookie sheets. Repeat until you’ve used up all of the dough.*
Freeze cut out cookie dough for 30-45 minutes. Bake in the oven for 10-12 minutes, just until bottoms start to turn golden brown. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely.
(Note: You don’t HAVE to use cookie stamps for this recipe. I think it would work just as well without it. Use whatever cookie cutters you have, or shape the dough into a log, freeze for about 30 minutes, then cut into slices and bake as directed. Also, no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)