Smash Sugar Cookie
Ingredients
- 1 cup unsalted butter
- 400 g granulated sugar
- 1 large large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 325 g all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
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Instructions
- Add the butter and 1 cup of sugar to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (with a hand mixer plugged in and ready to go). Start on low speed to combine, then increase to medium speed and beat until pale and fluffy, 4 to 5 minutes.,Add the egg, vanilla, and almond extract (if using) and beat until well-mixed, 1 to 2 minutes, stopping to scrape down the bowl and paddle once or twice to ensure everything is fully incorporated.
- Add the flour, salt, and baking powder to a small mixing bowl and whisk to combine. Add to the butter mixture and mix on low just until combined, scraping down the sides of the bowl.
- Pour the remaining 1 cup of sugar into a small bowl. Line a rimmed baking sheet that will fit in your freezer with parchment paper.,Scoop the dough using a 1-ounce cookie scoop or by the heaping tablespoon to make balls about 1 1/2 inches across. Gently roll into balls and roll in the sugar before placing on the lined baking sheet. It’s okay to place them right next to each other. Put the baking sheet in the freezer and chill for 30 minutes.,The dough is soft but still scoopable. Use a light touch when forming the balls, and lightly grease your hands if needed. If you have a warm kitchen and the dough is too sticky, stick it in the fridge for 30 minutes before forming.,Simply Recipes / Sarah Crowder
- Meanwhile, arrange oven racks in the top 1/3 and bottom 1/3 of the oven. Line another baking sheet with parchment paper.
- Space the cookies out between two large baking sheets, leaving at least 3 inches between each ball (you may need to bake in multiple batches). Use the bottom of a large, flat drinking glass or a measuring cup to smash each ball as best you can. They should measure 2 1/2 to 3 inches across.,If the first ball is too hard and difficult to squash, let them sit out for a few minutes to soften just slightly. Not too long or the dough will get sticky; you want the cookies to form crackly edges. If the dough breaks off at all while smashing, just squish it back together.,If the dough begins to stick to the bottom of the cup, that means it is too warm. Lightly grease the cup and stick the dough back in the freezer for 5 to 10 minutes. In a pinch, use a thin metal spatula to separate the dough from the cup by sliding it between the cup and the smashed dough.,Simply Recipes / Sarah Crowder
- Bake the cookies for 5 minutes, then swap and rotate the baking sheets. Bake until the edges are golden brown and the center is set, another 3 to 5 minutes (8 to 10 minutes total).,Let cool on the baking sheets for a few minutes before transferring to a cooling rack. Store cooled cookies in an airtight container for up to 3 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Sarah Crowder
Source
Original recipe: View Original