Happy 2017, friends!
In the first week of the new year, we’ve already seen cool, crazy culinary feats taking the internets by storm. Magical unicorn desserts are having a moment, and the Sarmie Sisters want in. Of course we do.
While we aim for creativity and innovation with each new baking project, it’s the standby classics that hold a special place in our hearts. Consider the chocolate chip cookie: a humble, no-frills treat that has never waned in popularity since its arrival on American plates in the 1930s (yes, we looked it up).
One of our first from-scratch endeavors as little girls in the Sarmie household was the Toll House recipe. Back then, as eight- and nine-year-olds, we didn’t have the fancy gadgets we rely on today–no KitchenAid stand mixers, cookie scoopers, piping bags, or the enviable collection of cookie cutters that drive our husbands crazy when scattered about in our cupboards. Hey, we need them to live! But we digress…
With just a couple of mixing bowls and spoons, sweet chocolate chip goodness can be achieved. Not unicorn magic, but magic nonetheless.
Peep our recipe!
Sarmie Sister Sweets Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/4 cup flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 package dark chocolate chips (we use Ghirardelli)
- Coarse sea salt
- Over the stove, heat butter in saucepan over low-medium heat, stirring frequently, until it turns light brown. Turn off heat, let it cool for 5-10 minutes.
- In a medium bowl, mix flour, baking soda, and salt, set aside.
- In a large bowl, mix sugars and butter together.
- Add eggs one at a time, mixing throughly after each addition. Mix in vanilla. Slowly mix in dry ingredients. Place bowl in fridge for 30 min to chill.
- Preheat oven to 350 degrees.
- Drop spoonfuls of dough 2 inches apart on parchment-lined cookie sheet. Bake for 7-8 minutes (until edges of cookies are golden brown).
- Sprinkle with sea salt immediately.
- Let cookies cool on cookie sheet for 2-3 minutes before transferring to wire racks.
Okay, okay– we admit it. We’re a small fish in a big pond of blogs authored by baking nuts like us who just want to spread a little sweetness in the world… and we’re really late to the party. But that didn’t stop us from finally pulling the trigger and joining the mix. So here we are. Welcome to Sarmie Sister Sweets’ inaugural blog post. Brace yourself.
Ahh, Christmas. ‘Tis the season of warm fuzzies, celebrating the nativity, and rapturously destroying the kitchen to prepare Instagram-worthy sweets for office cookie exchanges and family get-togethers. Pretty sure we can all agree that the quintessential piece of every Christmas cookie collection is the tried-and-true rolled sugar cookie. Pretty? Yes. Pain in the butt? Sometimes.
Process-wise, this trusty standby won’t kill you. We’ve stood by a recipe we randomly found about 12 years ago in an old cookbook. Among pages of vintage recipes (think meats in ring molds or entrees masquerading as dessert items) sat the cookies we’ve made our own in the past decade.
With a few tweaks, like adding almond extract, shortening the bake time to retain a softer texture, and decorating with Betty Crocker cookie icing, you, too, can have the power.
Sarmie Sisters’ Sugar Cookies
- 1 cup unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
- 1 cup sugar
- 2 eggs
- 3 1/4 c. sifted all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- Betty Crocker cookie icing, for decorating
- Cream butter and add sugar and vanilla gradually, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition.
- Sift flour, baking powder, and salt together; add to creamed mixture in fourths, mixing until blended after each addition, Chill dough for at least an hour (or overnight).
- Preheat the oven to 400 degrees. On a floured surface, roll dough 1/4-inch thick; cut into a variety of shapes with cutters. Transfer to parchment-lined cookie sheets.
- Bake 5 – 7 minutes, or until the centers lose their sheen and a faint golden brown appears on the edges.
- Transfer baked cookies onto cooling racks; once at room temperature, get decorating!