Classic Sugar Cookies with Turbinado Sparkle
These classic sugar cookies are both easy to make and absolutely delightful to share! With a subtle sweetness and a wonderful crunch from the turbinado sugar, they offer a timeless treat that's perfect for any dessert table. Ideal for holiday gatherings, afternoon treats, or whenever you crave a simple yet satisfying dessert.
48
Servings
N/A
Calories
8
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
baking powder
1 teaspoon
kosher salt
1/2 teaspoon
unsalted butter
1 cup (at room temperature)
sugar
1 cup
egg
1
whole milk
2 tablespoons
turbinado sugar
1/2 cup ((for coating))
Instructions
1
In a large mixing bowl, sift together the flour, baking powder, and salt. Set this dry mixture aside.
2
In an electric stand mixer, cream the butter and sugar on medium speed until light and fluffy, approximately 3 minutes. Add in the egg and milk, and blend until fully incorporated.
3
With the mixer on low speed, gradually add the dry flour mixture until the dough starts to pull away from the sides of the bowl.
4
Divide the dough into two equal portions. Wrap each in plastic wrap or wax paper, and refrigerate for at least 2 hours to firm up the mixture. This step is crucial for ease of handling.
5
When ready to bake, preheat your oven to 375°F (190°C).
6
Take one portion of dough out of the refrigerator, unwrap and roll it into a log of approximately 1.5 inches in diameter. If the dough becomes too soft to handle, return it to the refrigerator or freeze briefly to solidify.
7
Sprinkle half of the turbinado sugar onto your work surface, and roll one dough log over it to adhere as much sugar as possible. Repeat the process with the second log.
8
Using a sharp knife, slice each log into 1/3-inch thick rounds. Place cookie slices at least 1 inch apart on a greased baking sheet, or use parchment paper or a silicone mat for non-stick ease.
9
Bake for 8-9 minutes, or until you see the cookies just start to brown around the edges. Rotate the baking sheet halfway through the duration for even baking.
10
After removing from the oven, let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack for complete cooling. Store the cooled cookies in an airtight container for a maximum of 1 week.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Sugar Cookies with Turbinado Sparkle?
They are a simple and delightful cookie treat featuring a subtle sweetness and a signature crunch from a turbinado sugar coating.
How many cookies does this recipe yield?
This recipe makes approximately 48 servings.
What makes these sugar cookies unique?
The use of turbinado sugar for coating provides a wonderful texture and sparkle that differentiates them from standard sugar cookies.
What are the dry ingredients for this recipe?
The dry ingredients include 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt.
Should the flour be prepared in a specific way?
Yes, the flour should be sifted along with the baking powder and salt.
How should the butter be prepared before mixing?
The recipe calls for 1 cup of unsalted butter at room temperature.
How long should I cream the butter and sugar?
Cream the butter and sugar on medium speed for approximately 3 minutes until light and fluffy.
When do I add the egg and milk to the dough?
Add the egg and 2 tablespoons of whole milk after the butter and sugar have been creamed, blending until fully incorporated.
What is the best way to add the dry ingredients to the wet mixture?
With the mixer on low speed, gradually add the dry flour mixture until the dough starts to pull away from the sides of the bowl.
Does the dough need to be refrigerated?
Yes, the dough should be divided and refrigerated for at least 2 hours to firm up.
Why is chilling the dough important?
Chilling the dough is crucial for ease of handling during the rolling and slicing process.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How do I shape the dough logs?
Roll the chilled dough into a log approximately 1.5 inches in diameter.
What should I do if the dough becomes too soft to handle?
If the dough softens too much, return it to the refrigerator or freeze it briefly to solidify it.
How much turbinado sugar is used for the coating?
The recipe uses 1/2 cup of turbinado sugar for the outer coating.
How do I apply the turbinado sugar to the cookies?
Sprinkle the sugar on your work surface and roll the dough logs over it to adhere as much sugar as possible.
How thick should the cookie slices be?
The logs should be sliced into 1/3-inch thick rounds using a sharp knife.
How far apart should I place the cookies on the baking sheet?
Place the cookie slices at least 1 inch apart on the baking sheet.
What can I use to prevent the cookies from sticking to the pan?
You can use a greased baking sheet, parchment paper, or a silicone mat.
How long do these cookies need to bake?
Bake the cookies for 8 to 9 minutes.
What is the visual indicator that the cookies are done?
The cookies are done when they just start to brown around the edges.
Should I rotate the pan during baking?
Yes, rotate the baking sheet halfway through the baking time to ensure even browning.
How long should the cookies rest after leaving the oven?
Let the cookies rest on the baking sheet for 2 minutes before moving them.
Where should the cookies cool completely?
Transfer the cookies to a wire rack for complete cooling after their initial rest on the baking sheet.
How should I store the finished sugar cookies?
Store the cooled cookies in an airtight container.
How long will the cookies stay fresh?
The cookies will stay fresh for a maximum of 1 week when stored properly.
What are the main flavor notes of this cookie?
The cookies offer a classic, subtle sweetness complemented by the caramelized notes of the turbinado sugar.
Can these cookies be served at holiday parties?
Yes, they are ideal for holiday gatherings, afternoon treats, or any dessert table.
What type of salt is best for this recipe?
The recipe specifically recommends 1/2 teaspoon of kosher salt.
Is an electric mixer required for this recipe?
An electric stand mixer is recommended for creaming the butter and sugar effectively until light and fluffy.