Can I Make "The Softest Sugar Cookies Ever"?
In the same Tasty YouTube video as the Oreo cheesecake cookies, there were "the Softest Sugar Cookies Ever". Soft sugar cookies are one of my favorites, so I decided to try to make them at the same time since I was already mixing and baking. I also had everything around and sour cream, one of the ingredients in the cookies, was maybe about to go bad. :) As I mentioned in the Oreo cheesecake cookies post, I also wanted to make some sugar cookie shapes/ try out some decorating techniques I had seen in a So Yummy video on YouTube. That was another reason to try out the sugar cookies too. #planningcontentsavingtime
Tuesday, November 19, 2019, Attempt #1:
I think I made a full batch, but I didn't bake all of it. Sour cream was an unexpected ingredient in the sugar cookie dough and I wasn't sure how that was going to taste. The only differences from the recipe to what I used were that I didn't have any vanilla around (still, haha) and I didn't have any baking soda, so I tried it with a little baking powder.
These are the ingredients for a full batch (yield: 24 cookies):
- 3 ½ cups all-purpose flour
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
I softened the butter in the microwave for 20-30 seconds. I mixed it with the sugar and then with the rest of the ingredients.
While I was making the cookie dough I was thinking this dough is way too soft to try out my cookie shapes from the So Yummy video, but I thought maybe if I chilled it, it could work.
I chilled the batter for ~1 hour as in the video.
Even after chilling the dough, the cookie dough was still pretty soft. These are the "softest sugar cookies ever" after all, but I decided to try to make some hedgehogs (described in my upcoming post: hedgehogs. Stay tuned!).
I baked them at 350 degrees for ~10 min.
RESULT: Success. :)
They were good! I may have baked them a touch too long, but they were still soft.
Using baking powder (instead of baking soda) may have impacted the cookies. They are different apparently.
- Baking soda, chemically known as sodium bicarbonate, is a baking ingredient that’s activated by a liquid and an acid to help with leavening, or rising.
- Baking powder is a complete leavening agent, meaning it contains both sodium bicarbonate and an acidic ingredient.
Next time, I'll use baking soda and watch the oven a little more closely and see what happens. :) Give it a try! We are good at this!