Notes : J’ai ajouté 1 c. à table de thé vert en feuilles haché dans 1/6 de la pâte et le zeste de 2 oranges dans 1/6 de la pâte.
Yield : 6 dozens of 2 inches cookies
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 3/4 cup sugar for dredging
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
- Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
- Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
- Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
- Place on the prepared baking sheets, leaving 2″ between them.
- Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown.
- Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
Tips from our bakers
- If you like a chewier, moister, “bendy” cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4″ thick once they’re baked.
- For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2″ cookies.
- For a crisper cookie, flatten the balls of dough to 1/2″ thick with the bottom of a drinking glass before baking. Check the cookies at 8 minutes to make sure they’re not becoming too brown.