It's Summer! Although I'm incredibly sad for the many fires occurring in the PNW, I am grateful for the plentiful sun. Beyond beautiful weather, summer means the kids are out of school, and with my youngest visiting her grandparents, my boy-child is a tad lonely. So, when he asked to have his BFF, our neighbor-boy, spend the night tonight, I said yes. This means my TV room downstairs has been high-jacked by boys. I needed something to do other than veg-out, so I'm making cookies. They think I'm nice, but really I'm just bored, and I think I also want my son's friend to think I'm awesome. I didn't shop for any ingredients, so I figured sugar cookies would be a safe bet. I was wrong! I had already mixed the dry ingredients before I realize I only had a few tablespoons of butter left. Argh! I'm not a quitter, so I researched substitutes for butter, and saw that greek yogurt and sour cream are a few options. I had both of those! Here is my flexible/creative, last minute, sugar cookie recipe.
Sugar Cookies (Peanut Butter & Jelly Sugar Cookies)
Makes: 24 cookies Prep: 10 minutes Cooking: 15-20 minutes Total Time: 25-30 minutes
· 2 1/2 cups all-purpose flour
· 3/4 teaspoon baking soda
· 1 teaspoon baking powder
· 1 cup salted butter, softened
*I used one container of Tillamook Greek Yogurt - Oregon Strawberry and 1/3 cup of sour cream with 1/2 tsp salt
· 1 1/4 cup granulated sugar
· 3 egg yolks
· 1 teaspoon vanilla extract
Optional - I added a 1/2 cup of peanut butter chips and 1/2 cup of Craisins
PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
STEP 1: Mix the flour, baking soda, and baking powder in a medium size bowl. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter (or yogurt or sour cream), and granulated sugar until combined.
STEP 3: Add egg yolks and vanilla extract.
STEP 4: Add flour mixture and mix until just combined.
Optional - Gently fold in peanut butter chips and Craisins
STEP 5: Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
STEP 6: Bake for 15-18 minutes or until tops of cookies start to crack (this won't happen if you use a butter substitute. Watch for a puffy, golden-brown). Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.
Due to the lack of butter, these cookies were extra puffy, almost bread-like, but they were delicious, and perhaps healthier. I figure since I used peanut butter chips and Craisins they shall now be known as the "Peanut Butter & Jelly Sugar Cookie." See? Baking can be fun.
Leave a Reply.
I can count on one hand the foods I dislike, and I'll typically even eat those. Typically frugal, but I'll pay top dollar for an amazing/unique dining experience. Never passed up a free meal, which has led me to become the #36 ranked eater in Major League Eating. July 4th, 2020 will be my third time competing in the Nathan's Hot Dog eating contest at Coney Island. I've been on ESPN. That's right people, I'm an athlete.