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.
I'm a not-for-profit worker that loves food, both healthy and indulgent. I've eaten the 12 egg omelette at Beth's Cafe: toast, hash browns, and all. Take that Adam Richman!