In cooking class, we experimented with baking sugar cookies. We baked a batch using premade dough and a batch using our own homemade recipe (a.k.a. a recipe by Tessa Arias), and compared which one made the better cookie.

Ingredients:

– 2 1/2 cups all-purpose flour

– 2 teaspoons baking powder

– 3/4 teaspoon fine sea salt

– 2 sticks unsalted butter at cool room temperature

– 1 1/4 cups granulated sugar, plus 1/4 cup for rolling

– 1 large egg plus 1 egg yolk

– 1 teaspoon vanilla extract

Team 1 (from scratch)

Chef : Jeremy

Cook : Kaylee, Ava, Rebecca

Team 2 (from the bag)

Chef : Andrew

Cook : JJ, Calvin

Dishes : Jocelyn, Grant

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt to combine.

3. In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1 1/4 cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl as needed. Slowly beat in flour mixture.

4. Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3 tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.

5. Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

After a very extensive taste test we came to an agreement that the homemade recipe was miles better than the store bought flour. The homemade cookies were a lot fluffier and sweeter than its counterpart. Homemade for the win!