Espresso Love Sugar Cloud Cookies
These are literally the best sugar cookies I’ve ever made. The base cookie can be topped with any of our sugars - but they’re literally the best sugar cookies we’ve ever made, eaten, and shared. Ever.
The Espresso Love Cloud Sugar Cookies are in the middle - we just made Hibiscus, Blueberry, Apple Cinnamon, Raspberry, and Chia sugar ones too because we couldn’t help ourselves.
Time: 18 mins total
Yield: a boat load!
Author: Heather
Skill Level: Medium
Oven Preheat: 350 (325 Convection)
Why this is SO good:
This recipe has changed my entire life where sugar cookies are concerned. There’s a few secrets I’m glad to share with you in my Cloud Sugar Cookie recipe!
Ingredients:
2 cups Sweet Cream Salted Butter (that’s been on the counter for ~50 mins)
2 cups Granulated Sugar
2 Tbsp Vanilla Bean Paste or Pure Vanilla Extract
2 Large Eggs
4 tsp Baking Powder
6 cups American Beauty Cake Flour
1/4 cup Espresso Love Sugar
How to make it:
Mix the 2 cups of butter and 2 cups of granulated sugar with a hand mixer or with a stand mixer and paddle attachment on medium until completely mixed & creamy.
Add the 2 Tbsp of vanilla paste or extract and the 2 eggs and keep mixing on medium!
Add the 4 tsp of baking powder and keep mixing on medium!
Carefully add the 6 cups of American Beauty Cake Flour, but 1 cup at a time. Mix it til it just gets incorporated. And….keep mixing on medium!
Use a cookie scoop to scoop up that dough - flatten off the bottom so it’s level in the cookie scooper!
Put the 1/4 cup Espresso Love Sugar in a small bowl. Release the cookie dough from the scooper, and press the rounded part of the cookie all over in the Espresso Love Sugar to coat everything but the bottom. (if it’s not sticking super well, you can lightly press the sugar onto the dough ball with your fingers)
Scoop, Sugar, and Space the cookies out on your cookie sheet about 3” apart, until you’re out of dough.
Bake on 350 (325 Convection Bake) for 12-14 minutes. Every oven’s different - but they’re done when they are barely browning.
Let cookies cook on the baking sheet for maybe 2 minutes before putting on a cooling rack.
How to store it:
So, what if:
My cookies ended up being dry. Shoot, that’s no bueno! Did you melt your butter in the microwave? That’ll do it. The butter needs to be cold, but not straight out of the fridge cold.
I don’t have that fancy flour. Well, we highly recommend you Amazon some quick! That really is secret #2 to the recipe. The regular flour on the store shelf isn’t nearly as finely ground as this fancy flour, and that’s the Cloud difference!
I’d like to freeze some so I don’t eat them all this instant. Good game plan - we always do the same. Put them on a cookie sheet, they can be close together, and put them in the freezer. Give ‘em a couple hours, then put them in a freezer bag. Bake when you’re ready, at 350 (325 Convection) for 14-16 minutes.
