What is that one cookie that can take you back to childhood? I remember my grandma, bless her heart, always whipping up a batch on Sunday afternoons. The whole house would fill with the warm, comforting aroma of vanilla and sugar. What is the difference between a chocolate cookie and a shortbread cookie? Think of them as a gentler, less fussy cousin to those elaborate frosted Sugar Cookies you see around the holidays – but trust me, they’re just as satisfying, maybe even more so. The subtle sweetness and the almost cake-like texture make them incredibly addictive. Why are Missouri cookies called “Mountain Cookies”?
What is a Missouri cookie recipe?
Missouri Cookies are a simple, unfrosted sugar cookie that’s more about the texture than intense sweetness. Think of it as a blank canvas for your taste buds. They’re essentially a buttery, slightly crumbly cookie with a delicate vanilla flavor. Some might call them Sugar Cookies, but I feel like that doesn’t quite capture their understated elegance. What is a drop cookie, easy to make, and perfect for when you need a little something sweet but don’t want to spend hours in the kitchen. The recipe’s origin, as far as I know, is just good old-fashioned Midwestern baking, passed down through generations. These aren’t fancy cookies, they’re just good, honest cookies that taste like home.
Why you’ll love this recipe?
What are some of the best reasons to make Missouri cookies? They have this buttery, vanilla-infused taste that is just so comforting. What I love about these is how easy they are to make. If you’re a beginner baker, this is the perfect recipe. The ingredients are basic pantry staples, and the method is straightforward. No fancy equipment or complicated techniques required! Plus, these are incredibly cost-effective. You can whip up a big batch without breaking the bank. What is a great recipe to make with your kids? I’ve seen people crumble them up and use them as a pie crust. While these are not as rich, or decadent as Chocolate Chip Cookies they are a classic crowd pleaser. I bring these to potlucks, and they disappear in minutes. They’re always a hit! Plus, they pair perfectly with coffee or tea. Can you serve these cookies with coffee or milk?
How do I make Missouri cookies?
Quick Overview
How do you make a Missouri cookie? What is the magic of this Cookie Recipe? Plus, the minimal ingredients really allow the buttery vanilla flavor to shine through.
Ingredients
For the Main Batter:
– 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *actually* softened, not melted. I usually leave mine out for an hour or two before baking.
– 1 1/2 cups granulated sugar: The classic sweetness. Don’t skimp on this, it’s what gives the cookies their signature flavor.
– 2 large eggs: These help bind the ingredients together and add richness. I always use room-temperature eggs for better emulsification.
– 2 teaspoons vanilla extract: This is the flavor backbone of the cookies. Use a good quality extract for the best taste. I’m partial to Madagascar vanilla.
– 3 cups all-purpose flour: Use unbleached flour for a slightly nuttier flavor.
– 1 teaspoon baking powder: This gives the cookies their light, airy texture.
– 1/2 teaspoon salt: Enhances the sweetness and balances the flavors. I use sea salt, but table salt works just fine.
For the Glaze:
– 2 cups powdered sugar: This is what makes the glaze so smooth and sweet.
– 1/4 cup milk: I prefer whole milk for a richer glaze, but any kind will do.
– 1 teaspoon vanilla extract: Just a touch of vanilla to complement the cookie flavor.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents cookies from sticking and makes cleanup a breeze. I’ve tried silicone baking mats and they work great! Make sure your oven is fully preheated before you start baking. I find that the temperature can fluctuate a bit, so it’s best to give it enough time to stabilize.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. If you don’t have an electric mixer, you can do this by hand, but it will take more elbow grease.
Step 3: Add Eggs and Vanilla
Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. If the mixture looks curdled, don’t worry, it will come together when you add the dry ingredients. And make sure your eggs are at room temperature. This can help prevent that curdled look.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to tough cookies. Mix until everything is just combined. A few streaks of flour are okay.
Step 5: Drop by Spoonfuls
I like to use a cookie scoop to ensure that all the cookies are the same size. Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie. Do not overcrowd the baking sheet. If necessary, bake in batches.
Step 6: Bake
Bake for 8-10 minutes, or until the edges are lightly golden. Keep a close eye on them, as they can burn quickly. I usually start checking them at 8 minutes. They will continue to firm up as they cool.
Step 7: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking. Once they’re completely cool, you can glaze them if desired.
Step 8: Make the Glaze (Optional)
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. If you don’t want to add vanilla, you can add a small amount of almond extract for something different.
Step 9: Glaze the Cookies
Is it necessary to dip cookies into the glaze before serving? I love to add sprinkles to the glaze while it’s still wet for a festive touch.
10. Enjoy!
Serve these delicious Missouri cookies with a glass of milk or cup of coffee and enjoy!
What should I serve it with?
What are some of the best Missouri cookies?
For Breakfast:I love dipping them in my coffee. The warmth softens them up and makes them even more delicious. A simple presentation of a stack of cookies on a plate with a side of fruit adds a touch of elegance.
For Brunch:Arrange them on a platter with other brunch favorites like scones, muffins, and fruit. Serve alongside mimosas or sparkling cider for a festive touch. A platter of Missouri cookies, is so elegant.
As Dessert:Serve them after dinner with a scoop of vanilla Ice Cream or a dollop of whipped cream. They also pair well with a glass of wine or a cup of herbal tea. For an after-dinner treat, pair these cookies with a robust cup of coffee. The simplicity of the cookie complements the boldness of the coffee perfectly.
For Cozy Snacks: Enjoy them with a warm blanket and a good book on a chilly evening. They’re also perfect for packing in lunchboxes or taking on road trips. I always bring a batch when visiting friends or family – they’re always a welcome treat!
My family has a tradition of enjoying hot cocoa during the holidays. It’s the perfect way to warm up on a cold winter day.
What are some tips for perfecting your Missouri cookies recipe?
How do I make sure my Missouri cookies turn out perfectly every time?
Butter Softening: Make sure your butter is properly softened. It should be soft enough to press a finger into easily, but not melted. This is crucial for achieving the right texture.
Don’t Overmix:Be careful not to overmix the dough. Overmixing can lead to tough cookies. Mix until just combined.
Consistency: The dough should be soft and slightly sticky. If it’s too dry, add a tablespoon or two of milk. If it’s too wet, add a tablespoon or two of flour.
Even Sizes: Use a cookie scoop to ensure that all the cookies are the same size. This helps them bake evenly.
Temperature:If you find that the bottoms of cookies are browning too quickly, lower the oven temperature slightly.
Glaze Options:For a thinner glaze, add more milk. For a thicker glaze, add more powdered sugar. You can also add flavorings to the glaze, such as lemon extract or almond extract.
From personal experience, I’ve learned that the key to perfect cookies is patience. Don’t rush the process. If the butter is soft, don’t overmix the dough, and keep a close eye on them while they’re baking. With a little bit of care, you’ll be rewarded with delicious, melt-in-your-mouth cookies that everyone will love.
What are some Storing and Reheating Tips?
How do you store Missouri cookies?
Room Temperature:How do I store cookies in an airtight container at room temperature for up to 3 days?
Refrigerator Storage: What is theFor longer storage, you can store cookies in the refrigerator for up to a week. Place them in an airtight container to prevent them from drying out. I recommend layering them between sheets of parchment paper to prevent them from sticking together.
What is the best way to prepareWhat is the best way to store cookies in the freezer? To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours.
What is Glaze Timing Advice?If you plan on freezing cookies, it’s best to wait to glaze them until they’ve thawed. The glaze can become sticky or soggy when frozen. I’ve found that adding the glaze right before serving ensures the best texture and flavor.
What are the most frequently asked questions on Quora
Final Thoughts
What is a Missouri cookie recipe? What is the best part about making these cookies? What are some of my favorite cookie recipes?
Missouri Cookies Recipe
Ingredients
Main Ingredients
- 1 cup Butter, softened Unsalted
- 1 cup Granulated sugar
- 1 cup Packed brown sugar
- 2 large Eggs
- 2 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Chocolate chips
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs, then add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are nicely browned.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.