Hello everyone! Welcome to BirthMay 2020! Today I’m sharing my newest baking adventure of sugar cookies and peanut butter cookies.
I’ve never made either kind of cookie before! You might be thinking “wait, you’ve done crazier cookies and haven’t done these basic ones?” Well, I agree, that’s weird but I felt like baking and already had the ingredients for these, so I figured, why not?
In case you’re new, BirthMay is my annual birthday celebration where I blog every day for the month of May. This is the fourth annual BirthMay and no matter how many BirthMays you’ve been here for, thank you for your support!
Baking Sugar Cookies
So I started with sugar cookies! I decided to make these because I was having trouble finding a type of cookie where I already had the ingredients, and noticed sugar cookies were coming in pretty close. Eventually I found a recipe on Pinterest through a site called Bunny’s Warm Oven (post titled “Absolutely the Best Sugar Cookie Recipe Ever!” which was simple enough that I had everything I needed!
This recipe was super straightforward and simple that I didn’t have any issues following along!
No cons, again this was so easy to follow!
The sugar cookies were delicious! I didn’t dip them into any more sugar like the recipe said because I felt they already had so much sugar. The site did say that the recipe was supposed to be for 24 (I guess they found it somewhere else too) but they only made 20. I ended up with 18 but I made pretty big cookies. They’re really soft and chewy, which I really loved!
I thought the “hardest” part was flattening the dough for the cookie on the pan. The recipe said to use the bottom of a glass to flatten it out, but the dough would stick to the glass and tore a few. No big deal, I just rolled up the dough and tried again, peeling off the dough more carefully away from the cookie and all went well. It was just slightly frustrating!
The cookies took a bit longer than the recommended amount. It said 11-13 minutes on the recipe but I had to leave them in for about 15 minimum. Oh, I did substitute the whole milk with almond milk as that’s all we had. I also used olive oil instead of vegetable oil. Even with the substitutions, I think it went well!
Baking Peanut Butter Cookies
I hadn’t planned on making peanut butter cookies on top of the sugar cookies but I saw a really simple recipe so I figured why not! I actually found this recipe on TikTok of all places. While I was scrolling through there was a cooking TikToker (Salty Cocina) and I went through a few other videos she had before I found the peanut butter recipe.
It’s three ingredients! Easy!
Delicious! They are super easy and yummy to make, so I’m glad I went ahead and made these. I did take a fork and did the lines on them like the video said to do, and it went fairly well! They are quite delicate though so I accidentally broke one. (That one didn’t make it into the photoshoot…)
I did have to add some almond butter when the peanut butter didn’t quite make a full cup. I’d already pour the sugar out so I otherwise would have preferred to lower the sugar amount instead as I do think the almond butter made it slightly different and not really peanut butter-y. But they’re still good!
The only peanut butter we had is a crunchy peanut butter, which I actually don’t really like! I would have much preferred creamy (the TikTok said creamy but the video did say crunchy could be used so I did). It was still good though and my parents prefer crunchy PB so they’ll enjoy them more than I will I think!
So that’s my baking experience for both sugar cookies and peanut butter cookies! Super easy, kinda boring after those multi-step brownies I shared last week, but still delicious and well worth it!
Thanks for reading!
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