Recipe By thymeforpineapple
Rating
Published May 17th
Prep 15m Cook 20m Additional 2h Ready In 2h 35m
Servings 24 cookies Calories 119.6

These soft, slightly sweet sugar cookies have the flake and softness of a scone or a biscuit. They’re just the right level of sweetness without being overkill. According to Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to remind them of home. They were meant to survive the cold and the moisture on the reefs so the texture is a cross between a sugar cookie and hard tack. Store in an airtight container at room temperature up to 1 week.

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup white sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 6 tablespoons whole milk
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Whisk flour, sugar, baking powder, and salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
  2. 2 Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
  4. 4 Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.
  5. 5 Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
  6. 6 Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan, for 2 minutes, then transfer to a wire rack and let cool completely, about 15 minutes. Repeat with remaining tray.

Nutrition Facts

  • Calories 119.6
  • Carbohydrate 18.6 g
  • Cholesterol 18.3 mg
  • Fat 4.3 g
  • Fiber 0.4 g
  • Protein 1.8 g
  • Saturated Fat 2.6 g
  • Sodium 96 mg
  • Sugar 8.6 g

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Chef's Notes

Be careful not to overwork the dough too much. The flecks of butter as they melt will create pockets of air that give the cookie rise-if the dough is overworked too much it can tend to melt and not rise. You are treating this like a biscuit dough-working to create those layers and flakes so you have lots of soft texture inside. Try and reroll as little as possible to avoid melting the butter.
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