When it comes to baking Dori from Biskota knows a thing or two about making sure things are just perfect!
Dori has been cooking from a very young age and has been her Mother’s right hand in the kitchen for as long as she can remember.
She started her Cookie baking journey after having her kids and with a lot of trial and error developed the perfect non spread, delicious sugar cookie that bakes perfect everytime. Sure there are some techniques and ensuring the best ingredients are used but this simple to use recipe will have you baking perfect cookies in no time!
Happy Baking cookie lovers
Vic + Dori xx
• 460g unsalted butter, room temperature (leave overnight)
• 2 cups sugar
• 2 large eggs, room temperature (leave out overnight)
• 3 tsp vanilla extract *or seeds from 1 vanilla bean
• 5 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
1. Sift your dry ingredients together. (Flour, baking powder and salt) x3 times.
2. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use the paddle attachment).
Mix until thoroughly incorporated - for about one minute.
Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
3. Add eggs slowly and mix.
Scrape down the bowl with your spatula at least once and mix again.
4. Add liquid vanilla extract. Stir briefly.
Alternatively, cut open your vanilla bean and scrape the seeds out. Add to mixing bowl and stir.
5. Slowly add all the flour mixture to the bowl.
Mix on low speed for 30 seconds.
When it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6. Divide the dough into 6 round wheels, wrap each one with glad wrap and refrigerate overnight.
7. Preheat your oven to 350°F or 160°C. (20 min before baking cookies).
8. Roll out the dough and cut out cookie shapes.
9. Bake cookies for 8-10 minutes.
The baking time will depend on the size of your cookie.
Note cookie will sometimes look undercooked but they will harden up when cooling down.
10. Let cookies completely cool to room temperature and decorate!
A few additional ans handy notes:
Yield: Approx. 30 medium sized cookies
Butter - The butter needs to be soft, or room temperature. I leave mine out the night before I do my baking.
Eggs – eggs need to be at room temperature. Slightly beat eggs before adding to the butter and sugar.
Dough – refrigerate dough overnight
Bake – Bake for 8-10 min.