From the kitchen
Camel Milk Sugar Cookies
Soft, tender sugar cookies with a subtle richness from a touch of camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 tbsp pasteurized camel milk
- 1 large egg
- 1 tsp vanilla extract
Method
- Whisk flour, baking powder and salt. Beat butter and sugar 2 to 3 minutes until creamy.
- Beat in milk, egg and vanilla; scrape the bowl. Fold in dry ingredients just until a soft dough forms.
- Cover and chill 30 minutes. Heat oven to 375°F and line baking sheets.
- Scoop level tablespoons, roll balls and arrange 2 inches apart. Flatten gently to about 1/2 inch thick.
- Bake one tray at a time 9 to 12 minutes until edges are set and centers look matte, not wet.
- Cool on the sheet 5 minutes before transferring to a rack.
Cook with confidence
Before you start
Before you start
Baking powder replaces the original soda-only leavening. This dough is designed for drop cookies, not precise cutout shapes. Chilling limits excessive spread.
Serving and keeping
Keep fully cooled cookies airtight for 4 days or freeze for up to 2 months.
Pull at Set Edges
Bake 9 to 11 minutes at 375°F until edges are just set. Centers can look soft because carryover heat finishes them.
Troubleshoot
- Spread too much: butter too warm.
- Dry: flour overmeasured or overbaked.
- Puffy/cakey: excess flour.
- Hard: baked until fully browned.
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