Schmaltzy Butterscotch Sugar Cloud Cookies
No cookie cutters or sprinkles. No crazy colored frosting. No hours of watching YouTube to figure out how to be fancy…these are literally the best sugar cookies we’ve ever head and they are crazy simple.
Time: 30 ish minutes
Yield: ~100 bite sized cookies!
Author: Heather
Skill Level: Pretty Easy!
Oven Preheat: 350 F (325 F Convection)
Why this is SO good:
WAY less dishes, unexpectedly delicious and fluffy dough, a butterscotch flavor like you’ve never had!
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 Schmaltzy Butterscotch 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.
Use a 1-1/2” cookie scoop to scoop up that dough - flatten off the bottom so it’s level in the cookie scooper!
Put the 1/4 cup Schmaltzy Butterscotch Sugar in a small bowl. Release the cookie dough from the scooper, and press the rounded part of the cookie all over in the Schmaltzy Butterscotch 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:
Cookie jars, of course! Or storage containers or bags - If they start to get stale just put a slice of good ‘ol white bread in with them and they’ll soften right back up.
So, what if:
My cookies ended up being dry. Uh-oh! 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.
