Tuesday, October 16, 2012

Cake Batter Sugar Cookies!

YUM




I found the easiest fastest yummiest little sweet treat recipe the other day; courtesy of Sallys Baking Addiction....


 I like her title for her blog as I seem to also have a slight addiction to baking....and now sprinkles too!






 These little gems are  "Cake Batter Sugar Cookies"

They're teeny, they're tiny, they're delicious!


Recently I've noticed the trend of "cake batter" in a lot of baking recipes. And hey; who doesn't like licking the cake batter during the mixing stages right off the spoon? (Please tell me it's not just me) 

 These cookies are tiny; and rich, and buttery and yes, cake batter-delish. The only thing I had a hard time finding was the butter extract; I had to go to Bulk Barn as it was the only place I found around here that carried it.

Side note: I love the Bulk Barn. Those of us in Canada that can't find things easily like corn meal, grits, soft wheat flour, buttermilk powder, butter extract.... THEY carry these things!! Yes! 

The only thing they don't have is "Bakers Joy" spray; which I love love love and can't get in Canada. Boo-ums.

(Maybe that's what I should ask for for Christmas...a case of Bakers' Joy,  a case of Jif,  lol...oh, and a Rebel DSLR Camera, and a pony......)

But I digress.


Sally's blog is a fab resource for lots and lots of fun recipes to try; and so far I've made:
 
Cake Batter Chocolate Chip Cookies
 Now; I liked these; but I found they were  (gasp) too sweet for my taste. They involve actual cake batter in them; and next time if I were to make them I'd be sure to use semi-sweet chips - and I might use my whoopie pie pan cuz these lil fellas sure do like to spread as they bake. (Boy. Did THAT ever sound naughty!)



Birthday Cake No Yeast Cinnamon Minis
THESE were yummy. The best part? They were SO SIMPLE to make and since trying  This Recipe  
I've tried several variations including just cinnamon & sugar and butter and YUM. 
I just love using the Pillsbury Crescent Rolls (we call them Pokas in my family it's a long story) AND they were on sale last week so I grabbed a bunch. :)



So go visit Miss Sally over at her Blog; but DON'T blame me when you immediately start craving sprinkles on everything and gain 15 pounds!!


Another Side Note:


A few years ago; I invested in a KitchenAid stand mixer (The Artisan One...ooOOoo) and I absolutely love it.
It's like when you sew and you get a serger; you wonder WHAT you ever did before you had one!!!
You can whip up cookies like these in oh, 10-15 mins or so and then be eating them 10 mins later.

Mine's the red one top left. They didn't have the Pink in the Artisan.
( If you don't have one, and you bake a lot; I'd say....do it. Go for it. Yes, it's a lot BUT - if you're going to use it all the time well then that justifies it. And; oftentimes you can find refurbished ones that are a fraction of the price; or even big box retailers have pretty good sales from time to time....anyway...this isn't an ad for KitchenAid. Sorry. I just love mine!)

This recipe is courtesy of Sally's Baking Addiction Blog;

Cake Batter Sugar Cookies
makes  24 adorable cookies - triple this for more people; these cookies are tiny and will go fast!!!
  • 4 tbsp (1/4 cup) butter, softened to room temperature
  • 1/2 cup sugar
    1 large egg yolk
  • 1/2 tsp butter extract
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • 1/2 cup colorful sprinkles
  • 1/4 cup sprinkles, for rolling
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silpat.  Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling.  Set aside.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment.  Beat in egg yolk, butter extract, baking powder, and salt.  Add flour, and mix until a dough forms.  Dough will be thick. Gently mix in sprinkles.
Roll dough in teaspoon size balls.  Make sure that the balls are tall, rather than wide.  The taller the cookie dough ball, the thicker the cookie will be.  Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.
Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely.  Enjoy!