Theyre the punk rockers of sugar cookies.
Simply Recipes / Sarah Crowder
The quest for cookie perfection is real.
Theyre like works of art, too pretty to eat.
Simply Recipes / Sarah Crowder
While I admire these edible artworks, I dont want to make them myself.
Sometimes I just want to have fun baking and not worry about every little visual detail.
I took this rebellious attitude and channeled it into these smash cookies.
Simply Recipes / Sarah Crowder
Theyre the punk rockers ofsugar cookies.
This gives them a unique appearance and helps form crispy, golden-brown edges and bottoms that caramelize.
They bake at high heat for a crispy on the outside, tender and buttery on the inside treat.
Simply Recipes / Sarah Recipes
Theyll love helping form the balls, roll them in sugar, and then give them a good smashing.
If any dough falls off, just smush it back on and bake.
This yields nice craggy edges without sticking to the cup or whatever you’re using to smash.
Simply Recipes / Sarah Crowder
Results will vary depending on your freezer and the temperature of your kitchen.
Add or subtract chilling time as needed to get a good smash without sticking.
you might use sparkling sugar, which has larger crystals.
Simply Recipes / Sarah Crowder
you could also add a simple icing of powdered sugar and milk.
If possible, weigh it.
Add the flour, salt, and baking powder to a small mixing bowl and whisk to combine.
Simply Recipes / Sarah Crowder
Pour theremaining 1 cupof sugar into a small bowl.
Line a rimmed baking sheet that will fit in your freezer with parchment paper.
Gently roll into balls and roll in the sugar before placing on the lined baking sheet.
Simply Recipes / Sarah Crowder
Its okay to place them right next to each other.
Put the baking sheet in the freezer and chill for 30 minutes.
Simple Tip!
The dough is soft but still scoopable.
Use a light touch when forming the balls, and lightly grease your hands if needed.
Meanwhile, arrange oven racks in the top 1/3 and bottom 1/3 of the oven.
Line another baking sheet with parchment paper.
They should measure 2 1/2 to 3 inches across.
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.
Bake the cookies for 5 minutes, then swap and rotate the baking sheets.
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.
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