We all know I have a sweet spot for cookies. I could live without cakes and pies, but cookies? No way. I actually wish there were more cookies in my life. However, I don’t think eating a cookie for breakfast, lunch, and dinner is particularily healthy. But when I spend all day packing my endless piles of crap up, the only thing I want is a big fat sweet cookie.
Enter Carole Walter’s Super Sugar Sparkles from her book, “Great Cookies”. It’s basically a monster-sized sugar cookie. Doesn’t that sound heavenly?
Theoretically it should have been a heavenly recipe. But not everything works out the way I want. The cookie ended up crumbling, which made for pretty good cookie crumbs but not a big fatty cookie. The actual cookie was pretty good, soft in the middle with a slight crunchy outside. The dough was drier than I expected, and after leaving it in the refrigerator for a couple of hours, it hardened. To the point where I couldn’t use it anymore. Crappy, I know.
They sure do look pretty though, right? I don’t know if I messed up the recipe or if the baking time was off. Whatever happened, hopefully you get better results than me.
These would be a nice addition to the holiday baking routine, except maybe turn them in to smaller cookies.
Super Sugar Sparkles
Adapted from: “Great Cookies” by Carole Walter
Yields 16 5-inch cookies
Prep time: 10 minutes
Cooking time: 13 to 14 minutes
3 cups All Purpose Flour, spooned and leveled
½ tsp Salt
¼ tsp Baking Soda
¼ tsp Cream Of Tartar
1 cup (2 sticks) Unsalted Butter, slightly firm, cut into 1-inch pieces
1 ¼ cups Granulated Sugar
2 large Eggs, separated
2 tsp Pure Vanilla Extract
2 Tbsp Milk
2 tsp Water
Sparkling White Sugar For Garnish, optional
Position the shelves in the lower and upper thirds of the oven. Heat the oven to 375 degrees. Butter the cookie sheets well.
Strain together the flour, salt, baking soda, and cream of tartar. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and lightened in color, about two minutes. Add the sugar ¼ cup at a time and beat for two minutes longer. Add the egg yolks and the vanilla, mixing for one minute longer. Scrape down the bowl as needed.
On low speed, add half of the dry ingredients, then add the milk and then the remaining dry ingredients, mixing only to combine.
With lightly floured hands, shape about ¼ cup of the dough into a ball. Place six balls of dough about three inches apart on each cookie sheet. Using the heel of your hand, press each ball into a 3 inch disk. Using a flat bottomed glass lightly dipped in flour, flatted each disk into a 4-inch circle.
Combine the egg whites with the water and beat lightly with a fork. Brush the top of each disk heavily with the egg wash. Sprinkle with ½ to ¾ teaspoon of sparkling white sugar. Bake the cookies for 13 to 14 minutes, or until the edges are lightly browned. To ensure even browning, two thirds of the way through baking rotate the sheets top to bottom and front to back. Let rest on the cookie sheets for 3 to 5 minutes, or until firm enough to handles. Using a large metal spatula, transfer the cookies to a wire rack and let cool.
Stored in an airtight contained, the cookies can last for up to one week.