Baller Sugar Cookies
Baller Sugar Cookies are a staple recipe for any baker. Taste the dough and you’ll believe me (just one taste, though, because raw eggs). The dough rolls out nicely, doesn’t puff too much when baking, and it does’t brown too much to allow for prettier iced cookies. I use this recipe with balls of dough will suffice, in lieu of cut-outs. This recipe is slightly sweeter than my cut-outs found in this cookbook.
I’ve taken to keeping a roll in the fridge at all times during the holidays; it keeps very well for one week.
Elements
1-1/2 CUPS SALTED BUTTER, SOFTENED
2 CUPS ORGANIC CANE SUGAR
1-1/4 CUPS CONFECTIONERS SUGAR
3 EXTRA-LARGE EGGS
1 TABLESPOON MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT
5 CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
1-1/2 TEASPOONS SEA SALT
Directions
In the mixing bowl of a stand mixer fitted with a whisk attachment, cream together butter and cane sugar until smooth.
Add eggs and vanilla extract to sugar mixture; whisk until incorporated.
In a separate mixing bowl, add flour, confectioners sugar, baking powder, and sea salt; mix with a fork and slowly add to sugar mixture until all is incorporated.
Unroll a large piece of plastic wrap, at least two feet, and spoon dough onto it.
Securely wrap dough in plastic wrap and chill for at least 30 minutes or overnight if time allows.
When ready to bake, preheat oven to 350° Fahrenheit.
Sprinkle confectioners sugar, not flour, onto a pastry slab or countertop.
Slice a 2”-3” piece of dough off of the roll and form a ball; roll out using rolling pin.
Press desired cookie cutters into dough and remove excess dough before removing cookie cutter.
Place cookies onto a silpat-lined (or sprayed) cookie sheet and bake for 12-14 minutes.