cookie butter sandwich cookies before so it wasn’t a new concept. I had several tried and true butter and sugar cookies to choose from but I decided to try out this new recipe for “classic sugar cookies”. I’m not good with cutout sugar cookies because I don’t have the patience or inclination to roll out sugar cookie dough, cut out cookie shapes and, depending on the dough, watch the shapes bake out because the cookies spread. But I had something more simple in mind so I decided this would be a safe recipe to try. I scooped the dough into small dough balls, patted them into small, thick discs, rolled half of them in vanilla sugar and froze them all overnight.
2 large egg yolks
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste, optional
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1/4 teaspoon salt
- Cream butter until smooth, 2 to 3 minutes. Add sugar and beat until blended, 1 to 2 minutes.
- Add egg yolks, vanilla and vanilla bean paste and beat just until blended.
- Add flour and salt and beat just until combined
- Scoop into small dough balls and flatten slightly into thick, small discs. Roll half of the discs in granulated sugar.
- Chill discs in the refrigerator or freezer for several hours or overnight until firm.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and space discs evenly.
- Bake 10-12 minutes or until edges are light golden brown and are no longer wet or shiny in the middle.
- Cool completely on wire racks. Sandwich with cookie butter or nutella as desired, optional.