Skip to main content
The Story
Here’s a confession: I can’t handle horror movies. I know, it sounds ridiculous, but I’ve been this way since I was a kid. It’s not just the classic scary movies that get to me—it’s anything even remotely tense or suspenseful. Case in point: when I watched Zootopia in fourth grade, a movie that’s supposed to be fun and light-hearted, I didn’t sleep for a week. Seriously, I was convinced that my own dogs were out to get me after that. Looking back, it’s kind of funny, but at the time, it was terrifying.
Ever since then, I’ve steered clear of anything that even hints at being scary. While my friends can’t get enough of those horror flicks, I’m the one opting out, happily baking in the kitchen while they’re off getting spooked. And what’s my go-to baking project when I want to keep things light and sweet? Sugar cookies.
There’s something so calming about making sugar cookies. The process is simple and predictable, the dough is easy to work with, and the end result is these perfectly soft, sweet treats that are the complete opposite of scary. It’s the kind of baking that brings comfort, like a warm blanket on a cold night.
Now, sugar cookies have become my way of balancing out the things that scare me. They’re a reminder that not everything has to be intense or dramatic. Sometimes, it’s the simple, sweet moments that bring the most joy. And let’s be honest—there’s nothing scary about a plate of warm sugar cookies fresh out of the oven.
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 tablespoons heavy cream
- Colored sugar or sprinkles for decorating (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the heavy cream to form a soft dough.
5. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass. If you’re decorating with sugar or sprinkles, add them before baking.
6. Bake for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake—you want the cookies to stay soft.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips:
- If you prefer a slightly crispier sugar cookie, roll the dough balls in granulated sugar before flattening them.
- For a festive touch, use different colours of sanding sugar or sprinkles to match the season or occasion.
- Make sure your butter is fully softened to get that perfect, smooth dough—this will help ensure your cookies are light and fluffy.
Enjoy,
Lauren