Molly Yeh’s Thick Sugar Cookies with Almond Flour: The Ultimate Guide to Perfect Cut-Outs
There’s something uniquely comforting about a thick, perfectly shaped sugar cookie, especially one that holds its structure beautifully and melts in your mouth with every bite. For quite some time, I hadn’t encountered a sugar cookie recipe that truly captivated my attention and inspired an immediate baking spree. That changed, however, the moment I discovered Molly Yeh’s remarkable recipe from her beloved cookbook, Home is Where the Eggs Are. What makes this recipe stand out is its clever yet simple twist on a classic: the incorporation of a touch of almond flour. While many might assume almond flour here acts as a complete replacement for all-purpose flour, Molly’s genius lies in using it alongside traditional all-purpose flour. This strategic addition isn’t about going gluten-free; it’s about elevating the cookie’s flavor profile and providing unparalleled structural support. The result? These aren’t just any sugar cookies; they are wonderfully thick, sturdy, and consistently hold their intricate cut-out shapes through the baking process, making them an absolute dream for decorators and cookie enthusiasts alike.
My excitement to try Molly’s cookies was palpable, and I truly wasted no time. The dough was mixed with enthusiasm early this morning, and by noon, the kitchen was filled with the sweet aroma of cooling cookies. To be completely honest, my initial focus wasn’t on intricate decoration. I was primarily driven by curiosity about the unique structure and shape retention that the almond flour promised. I wanted to see if these cut-out cookies would indeed live up to their reputation. As it turned out, the cookies exceeded all expectations in terms of texture and form. I was so incredibly pleased with the beautiful, crisp edges and uniform thickness that I couldn’t resist. My pragmatic goal of simply testing the recipe quickly transformed into a delightful session of decorating a few of them, adding a touch of festive flair to these already perfect treats. This recipe proved to be a game-changer for anyone who values a structurally sound and delicious sugar cookie.
The Secret to Structural Integrity: Almond Flour in Sugar Cookies
One of the most frequent challenges bakers face with cut-out sugar cookies is preventing them from spreading or losing their intricate shapes in the oven. This is where Molly Yeh’s recipe truly shines, thanks to the ingenious inclusion of almond flour. Unlike recipes where almond flour entirely replaces all-purpose flour, here it plays a supporting yet crucial role. The higher protein content and finer texture of superfine almond flour contribute significantly to the cookie dough’s stability. When combined with all-purpose flour, it helps create a dough that is both tender and remarkably sturdy. This blend results in cookies that maintain their sharp edges and detailed designs, making them ideal for elaborate decorating or simply for enjoying their perfect form. The almond flour also imparts a subtle, delightful nutty flavor that complements the traditional vanilla and butter notes without overpowering them, adding a layer of complexity and sophistication to an otherwise simple cookie.
Molly Yeh’s Signature Flavor Profile: Elevating Thick Sugar Cookies
Molly Yeh’s approach to flavor is always vibrant and thoughtful, and her thick sugar cookie recipe is no exception. It calls for a rich combination of aromatics, including bright lemon zest, classic pure vanilla extract, and a generous touch of pure almond extract. Each of these elements contributes to a multi-layered taste experience. The lemon zest offers a zesty, fresh counterpoint to the sweetness, while vanilla provides a warm, comforting foundation. The almond extract, of course, amplifies the subtle nuttiness introduced by the almond flour, creating a cohesive and well-rounded flavor. Beyond these traditional flavorings, Molly often includes Princess baking emulsion in her recipes. I’ve had experience with Princess emulsion years ago, and while it certainly adds a unique, “bakery-like” flavor, I haven’t regularly stocked it since. My lingering association with it is more towards yeast breads, making it a distinct flavor. However, it’s important to note that these thick sugar cookies are absolutely excellent and incredibly flavorful even without the Princess emulsion. For those looking to experiment or enhance the butter flavor, a high-quality butter-flavored emulsion or a premium butter flavoring could be an interesting substitute to try next time, potentially kicking up that rich, natural butter taste even further without altering the core structure or delicate almond notes.
The Perfect Companion: Easy American Buttercream Frosting for Sugar Cookies
For many bakers, myself included, the thought of making elaborate frosting can be a daunting task. If you share my sentiment – that is, if you don’t particularly relish the frosting-making process – then you’ll be delighted by the simplicity and speed of the frosting component in this recipe. It’s a classic American-style buttercream, which means it delivers a creamy, rich texture that complements the sturdy sugar cookies beautifully. Unlike royal icing, which dries to a hard, crisp finish, this buttercream remains soft, making for a much more pleasant eating experience. It melts delightfully in your mouth, allowing the cookie’s flavor to shine through. Furthermore, the recipe provides a rather modest batch of frosting – just the right amount for spreading a generous layer on your thick sugar cookies and perhaps adding a sprinkle or two for decoration. This small batch is perfect for casual decorating or if you’re only making one or two colors. However, if your vision involves a vibrant array of colors, intricate piping, or a large volume of cookies, it’s advisable to double or even triple the frosting recipe to ensure you have plenty to work with. This easy buttercream makes decorating enjoyable, not a chore.
Achieving Perfection: Tips for Making Molly Yeh’s Thick Sugar Cookies
These truly are excellent thick sugar cookies, and with a few key tips, you can ensure your batch turns out perfectly every time. They are particularly well-suited for medium to large-sized cookie cutters, where their thickness truly shines, but they will also perform admirably with smaller, more intricate designs. The dough’s inherent stability, thanks to the almond flour, means less worry about distortion. When preparing the dough, ensure your butter and eggs are at room temperature. This allows for proper emulsification and a smoother, more uniform dough. Chilling the dough, even for a short period, is crucial for preventing spread and making it easier to roll and cut. Don’t be shy about rolling your dough to the suggested scant ½-inch thickness; this is what gives these cookies their satisfying heft and tender crumb. When rolling, I found that keeping the dough sufficiently cold negated the need for excessive dusting flour, which can toughen the cookies. Bake them until the edges are just set and lightly golden, being careful not to overbake, which can lead to dry cookies. The cooking time will vary with size and oven calibration, so keep a close eye on them. Once baked, let them cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. This helps them firm up and prevents breakage.
Versatility and Variations: Exploring Your Thick Sugar Cookie Options
While Molly Yeh’s almond flour sugar cookies are fantastic, it’s always good to have options. If you’re unable to use almond flour due to allergies or simply prefer not to purchase it, there are excellent alternatives. For instance, you can explore another classic cut-out sugar cookie recipe that relies solely on all-purpose flour. The cut-outs produced by such recipes are often similar in shape and structure to Molly’s, but there are notable differences in flavor and texture. Recipes without almond flour typically highlight the pure butter flavor more prominently, as it’s not subtly diluted by the nutty notes of almond. This can result in a cookie with a more pronounced, classic buttery taste. On the other hand, Molly’s cookies, with their almond flour inclusion, offer a slightly “sandier” texture, which I personally find delightful and unique. This fine, almost crumbly tenderness is a distinguishing characteristic that sets them apart. Experimenting with both types will help you discover your preferred texture and flavor profile for your perfect thick sugar cookies. Whether you stick to Molly’s recipe or try a variation, the joy of baking and creating beautiful, delicious cookies remains the same.
Storing Your Delicious Thick Sugar Cookies
Once you’ve gone through the effort of baking and decorating these delectable thick sugar cookies, you’ll want to ensure they stay fresh and delicious for as long as possible. Proper storage is key! Unfrosted sugar cookies can be stored in an airtight container at room temperature for up to 5-7 days. For frosted cookies, it’s best to store them in a single layer in an airtight container to prevent the frosting from smudging. If you need to stack them, place a piece of parchment paper between layers. Frosted cookies generally last well at room temperature for 2-3 days, depending on the type of frosting. American buttercream, as used in this recipe, is quite stable. If you plan to keep them longer or live in a very warm climate, refrigerating frosted cookies can extend their freshness, though the cookies might firm up slightly. Always bring refrigerated cookies back to room temperature before serving for the best texture and flavor. For longer storage, both frosted and unfrosted cookies freeze exceptionally well. Place them in a single layer on a baking sheet to freeze until solid, then transfer them to an airtight freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw them at room temperature before enjoying.
Conclusion: A Must-Try Molly Yeh Recipe
In conclusion, Molly Yeh’s thick sugar cookie recipe from Home is Where the Eggs Are is an outstanding addition to any baker’s repertoire. It effortlessly combines the beloved qualities of a classic cut-out cookie with an innovative touch of almond flour, resulting in a product that is not only robust and visually appealing but also exquisitely flavorful. The slight nutty undertone from the almond flour, balanced by vibrant lemon zest and comforting vanilla, creates a truly sophisticated cookie. The ease of the American buttercream frosting further simplifies the process, making these cookies accessible and enjoyable for bakers of all skill levels. Whether you are aiming for beautifully decorated holiday treats, charming party favors, or simply a comforting homemade snack, these thick sugar cookies deliver on all fronts. They are a testament to how small tweaks can significantly enhance a traditional recipe, turning a good cookie into a truly great one. I wholeheartedly recommend giving this recipe a try; it’s sure to become a cherished favorite in your kitchen, just as it has in mine.
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Recipe
Thick Sugar Cookies with Almond Flour
Anna
Pin Recipe
Ingredients
- 3 ⅓ cups all-purpose flour, plus more for dusting (433 grams)
- 1 ⅓ cups superfine almond flour (such as Bob’s Red Mill) (150 grams)
- 1 teaspoon kosher salt (Morton, measures like table)
- 1 teaspoon baking powder
- 1 cup unsalted butter, room temperature (228 grams)
- ⅔ cup granulated sugar (133 grams)
- ⅔ cup powdered sugar (80 grams)
- 1 teaspoon lemon zest
- 2 large eggs, bring to room temperature
- 2 teaspoons pure vanilla extract or use half vanilla and half Princess emulsion
- ¾ teaspoon pure almond extract
Frosting Ingredients
- ½ cup unsalted butter, room temperature (114 grams)
- 1 ½ cups powdered sugar (180 grams)
- Pinch kosher salt
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 3 tablespoons cream or 2 tablespoons whole milk
Instructions
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Preheat your oven to 350°F (175°C). Prepare two large sheet pans by lining them with parchment paper. If you plan to chill the dough extensively, you can hold off on lining the pans until closer to baking time.
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In a medium bowl, whisk together the all-purpose flour, superfine almond flour, kosher salt, and baking powder. Ensure these dry ingredients are thoroughly combined.
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In a large mixing bowl (preferably using a stand mixer with a paddle attachment, or a hand-held electric mixer), beat the softened unsalted butter, granulated sugar, powdered sugar, and lemon zest (if using) on medium-high speed. Continue beating for 3 to 4 minutes, or until the mixture is visibly pale and fluffy. Remember to occasionally scrape down the sides of the bowl to ensure everything is evenly incorporated.
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Add one room temperature egg and beat until it is fully incorporated into the butter mixture. Then, add the second egg and beat just until combined. Finally, stir in the pure vanilla extract and pure almond extract.
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Reduce the mixer speed to low. Gradually add the whisked flour mixture to the wet ingredients, mixing only until just combined and a smooth dough forms. Be careful not to overmix. Divide the dough into 2 large or 4 smaller portions, then gently flatten each portion into a disc shape. Wrap each disc tightly in plastic wrap and chill in the refrigerator until firm, or until you are ready to roll it out. Chilling is crucial for easy handling and preventing spread.
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On a lightly floured surface (or between two sheets of parchment paper, which I often prefer to avoid adding too much flour), roll out one section of the chilled dough to a scant ½-inch (approximately 1.2 cm) thickness. If the dough gets too sticky, a very light dusting of flour can be used, but I found that keeping the dough cold minimized this need significantly.
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Use your favorite cookie cutters to cut the dough into desired shapes. Carefully transfer the cut-out cookies to the prepared parchment-lined baking sheets. Gather any dough scraps, gently re-roll them, and cut out more shapes until all dough is used.
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When you are ready to bake, arrange the cookies on the parchment-lined trays, ensuring adequate space between them. Bake one sheet at a time in the preheated oven until the edges are just set and very lightly golden. The baking time will vary based on the size and thickness of your cookies. For my large cookies, it took approximately 12-13 minutes.
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If you are baking two sheets of cookies simultaneously, switch the oven racks after about 6 minutes of baking. At the same time, rotate the pans 180 degrees to promote even baking. Continue baking until done, checking the cookies every 3-4 minutes to ensure they cook uniformly and do not over-brown.
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Once baked, allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. This is important for them to set properly before frosting.
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To make the Frosting: In a clean mixing bowl, combine the softened unsalted butter, powdered sugar, kosher salt, pure vanilla extract, and pure almond extract. Mix on low speed until just combined. Gradually increase the mixer speed, scraping down the sides of the bowl as needed. Slowly add the cream or whole milk, one tablespoon at a time, until the frosting reaches a creamy, smooth, and spreadable consistency. Beat until light and fluffy.
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Spread or pipe the frosting onto the completely cooled cookies, then decorate with sprinkles or other toppings as desired. Enjoy your delicious, perfectly formed thick sugar cookies!