I wanted to create a basic cookie dough recipe that had the perfect balance of sweetness, could stand up to either being rolled thick or thin, and would maintain its shape when cut out into various forms. These cookies are not overly sweet as most cut out cookies are usually glazed, frosted or sugared. However, if you like your cut out cookies sweeter, you can add an additional quarter cup of sugar. This particular batch was cut to look like French fries to accompany this brownie burger bake.
Ingredients:
3½ cups (464 g) all purpose unbleached flour
1 teaspoon baking powder
½ teaspoon salt
16 tablespoons (227 g) unsalted butter, at room temperature
1 cup (198 g) granulated sugar
2 large eggs, (preferably organic free-range)
1 teaspoon vanilla extract (preferably Nielsen-Massey)
How to Use Them:
In a medium size bowl, whisk together the flour, baking powder and salt, and set aside. Place the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment and beat using the creaming method until light and fluffy, for approximately three minutes.
Scrape down the sides and add in the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and beat the mixture until all the ingredients are thoroughly incorporated, approximately one minute. Add in the flour in three batches, and after each addition beat on the lowest possible setting until a cohesive dough just begins to form. Do not over beat.
Turn the dough onto a lightly floured work surface and knead lightly just a few times until it comes together. Flatten to form a thick disk approximately eight to ten inches in diameter and place it in a ziplock bag or wrap it in plastic wrap. Refrigerate the dough for a minimum of one hour to allow the dough to rest and firm up.
Preheat the oven to 350 degrees just prior to taking the dough out of the refrigerator.
Line two half sheet pans with parchment paper or Silpat silicone baking mats.
Once chilled, rolled the dough between two pieces of large parchment paper that have been lightly dusted with flour until it is approximately ¼ inch thick.
Remove the top piece of parchment paper and cut into desired shapes. For this bake, use a pizza wheel to cut 1/8 inch thick vertical lines and then again diagonally across the vertical lines approximately every 2 ½ inches to form the French fries shape.
Place the cookies on the prepared baking sheets leaving an ½ space between each cookie. Sprinkle the “fries” with some granulated sugar to resemble salt.
Bake until the edges begin to turn a golden color, approximately 7-9 minutes.
Remove the cookies and cool on a cooling rack.
