The Secret Recipe is Revealed!

002Today…I am going to do something different, something I have never done before. I am going to share my secret recipe for Suzanne’s Sugar Cookies! Yep…you did not misread that. Because I love all of you for being a part of my journey and being so wonderful in your posts and emails to me, I am going to share my secret recipe. (Just a disclaimer there is sugar and butter in these cookies!)

My cookies are nothing fancy…but I ALWAYS receive such rave reviews for my sugar cookies. I like thick and soft cookies that are big in size. Just check out the size of these cookie cutters. If I am going to eat a sugar cookie…it is going to be a sugar cookie worth eating!

Here are the wonderfully delicious ingredients you will need:

1 1/4 cup sugar
1 cup unsalted butter, room temperature
2 eggs, room temperature
1/4 light Karo syrup
1 tablespoon pure vanilla extract (or if it is really a special occasion I use a vanilla bean in place of half of the vanilla extract)
3 cups all purpose flour (Gold Medal or Pillsbury)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Now…I love baking and my ingredients are ALWAYS fresh. Vanilla Beans are expensive, but if you use them in sugar cookies you don’t frost they are way more delicious! I like to use the vanilla bean (cut the vanilla bean in half length-wise and scrape out the insides…this is where the magic comes from). The eggs and butter MUST be room temperature to create an amazingly creamy dough. I NEVER use imitation vanilla extract. I feel these cookies need that little extra shot of goodness. I DON’T substitute margarine or shortening for the butter. It MUST always be butter. Another piece of the magic is the Karo Syrup…it just does something magical! Don’t add sugar instead!

Now the process:

Preheat oven to 375 degrees F. Must do in this order: Combine sugar and butter in a large bowl. Beat at medium speed until blended well. Add eggs, Karo syrup, and vanilla. Beat until blended.

Next, combine 3 cups flour, baking powder, baking soda, and salt in a separate bowl. Sift together. Add gradually to the creamy mixture at a low speed. Do not over mix.

Divide dough in half and place each half on a separate piece of cling wrap. Wrap the dough in the cling wrap. Slightly roll your rolling pin over the cling wrap to make dough into a round disc shape. Now place them in the refrigerator for 45 minutes and no later than and hour…the butter will make the dough to hard to roll if in the refrigerator too long. You don’t want the dough room temperature as the dough will be sticky and you will end up adding too much flour. Does this make sense? I wish at this point I would have taken pictures of each step of the process to help. Keep refrigerated until ready to roll. Sprinkle flour on surface to roll out cookie dough sprinkling a little flour on top. Flour cookie cutters to ensure the dough releases.

I bake my cookies on parchment paper lined cookie sheets. I bake the cookies for 5-9 minutes depending on the size of the cookies. Do NOT over bake. Place cookies on cookie racks to cool. I prefer my sugar cookies frosted. I really love these cookies with a cream cheese frosting. But that is my personal preference. Add sprinkles if you are so inclined.

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