Pearl Sugar Cookies

I had planned the cookies for this week, but it’s been a bit of a strange week, and I ended up not having enough time to make that particular recipe. That left me to look through recipes that I have bookmarked, and look at some blogs for recipes, to find a recipe that I could make. I didn’t want to go to the store, so that limited my options somewhat. I keep a well-stocked kitchen, but I don’t have fresh lemons and oranges, and I don’t exactly know if I have things like toffee chips.

I have been trying to avoid Pinterest, since it is the bastion of AI, but I went there and on the homepage was this recipe. It was a simple sugar cookie, but with the addition of Belgian Sugar Pearls. These are large, abstract, sugar clusters, about ¼” across. I had purchased these for a different recipe, and I knew that I had some remaining. This recipe contained standard ingredients, so I jotted down the recipe, and I was good to go!

Since I wasn’t taking these cookies anywhere, I halved the recipe that you see here, which made just under two dozen cookies. These cookies are simple, and the only challenge is stirring in the Belgian Sugar Pearls. They seem to want to bounce or something, so I had to carefully add them to the dough with a spatula. These cookies do look a little plain when they come out of the oven, not as crinkly as expected, but that was ok. These cookies have such a classic sugar cookie flavor, but you occasionally get a crunchy bite of the sugar pearl. These are just fantastic!

Pearl Sugar Cookies
1 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
¼ teaspoon salt
1 cup Belgian Sugar Pearls
Additional sugar

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and sugar on medium until light. Add the eggs and vanilla and mix again to combine. With the mixer running on low, gradually add the flour, baking soda, baking powder, and salt. Fold in the Belgian Sugar Pearls with a spatula.

Shape the dough into 1-1/2” balls and roll the balls in additional sugar.

Bake for 10-12 minutes, until lightly browned along the edges. Allow the cookie to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Great Taste Buds