No matter the holiday, season, or reason, I am always drawn to cookies. There is something infinitely perfect about the versatility of a cookie. I can make them chewy or with a little crunch. I can make them healthy and full of oats, sweetened with honey, or calorie rich with butter and chunks of rich dark chocolate. I have even lusted after vegan cookies. Some cookies are quick and some take all day, while others require you to stare longingly at the dough chilling for what seems like an eternity. Cookies can be held accountable for the biggest after school smiles and the best Christmas gifts; they make for super favors after a party and are a cinch to bring to work (and if they’re done right may even account for a promotion… or at least a pat on the back).
Cookies are good in an emergency.
For example, when your little boys very lovingly volunteer you to bake things without offering proper notice. I’d like to say that this doesn’t happen very often, but I would be lying.
Because I try to learn from experience, I usually have a pretty well-stocked pantry. And because there is a holiday looming over this weekend I have a nice stash of pastel colored chocolate.
I sorted through stack of cooking magazines and then scrapped them for Google (which I am convinced is very shortly taking over the earth, in conjunction with Wal-Mart and the weird palm scanner at the hospital). I found this recipe, in all it’s fast easy shining glory, at Allrecipes.com.
In one bowl you will need candy. I opted for Easter M&M’s. In another bowl whisk together flour, baking soda, baking powder, and a little pinch of salt. In a large bowl beat together super soft butter (like in my recipe for Backwards Cookies) and sugar. Add in an egg and two teaspoons of vanilla. Gradually beat in the flour mixture.
Roll the soft dough into teaspoon sized balls and bake in a preheated oven set at 375 for 8 minutes. When you take them out of the oven, press the candies into the hot cookies immediately. Let them cool on the cookie sheet for about 2 minutes before removing them to a wire rack to cool completely.
And that’s it. No refrigeration. No crazy ingredients that make you up your eyeglass prescription while scouring shelves in the spice aisle at the grocery. No rolling pins or fancy pans required. Fast, soft, delicious sugar cookies.
2 sticks (1 cup) of butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla
2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
Candies, sprinkles, or sugar crystals to decorate
Preheat the oven to 375. In a large bowl, beat together the butter and sugar. Then beat in the egg and vanilla. In a medium sized bowl whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients. Roll the dough in your hands to form teaspoon sized balls. Place on an ungreased cookie sheet and bake for 8 minutes. When you remove the cookies from the oven press the candies into the cookies immediately. Let them cool for a minute or two before removing to a wire rack to cool completely.