If you haven’t checked into the dough ball craze yet, then now would be a great time to join in. I have a new flavor for you, and it rivals my long time favorite, chocolate chip. But, just what could possibly be better than the classic chocolate chip flavor, you ask?
How about Sugar Cookie! That’s right…Sugar Cookie Dough Balls!
After making those patriotic cupcakes for the Fourth of July, I still wanted to make something else festive. Another easy dessert to decorate is the sugar cookie. Hubba hubba. But, I figured I’d do it TCL style with a play on the Chocolate Chip Cookie Dough Balls (inspired by the wonderful Annie the Baker).
This recipe is posted using a new method of dough ball baking unlike the kind I’ve used in previous recipes, but I actually think it’s better. I call it “Scoop then Freeze” with the other method being “Chill then Scoop.” If you’ve ever made one of my dough ball recipes, then this totally makes sense. If not, just roll with it. Literally…roll up some dough balls and get your sweet tooth on!
Sugar Cookie Dough Balls Recipe
It’s baked like a cookie, but the finished texture is like cookie dough! Just sweet enough, with a pillowy texture inside…try to not eat a whole batch in one sitting!
This version of the recipe uses my “new” method of scooping then freezing. If you prefer to chill, then scoop, check out the instructions at the end of this post or see this post for additional details.
Inspired by Annie the Baker
*Vegan options listed*
- 1 1/2 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup plus 1 tbsp granulated sugar
- 3/4 stick butter, softened/room-temp (or vegan butter alternative)
- 1 egg (or flaxseed-egg)
- 1/2 tsp vanilla
- Quick Drizzle Frosting, optional, recipe follows
- sprinkles, optional
Directions (Scoop then freeze method):
- Prepare baking sheets with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, baking soda.
- In a medium bowl, mix sugar and butter till creamy. (I used a handheld mixer, but you could probably just use a whisk). Add egg and vanilla and mix till combined.
- Mix wet into the dry. Note: it will appear there is not enough liquid for the amount of dry ingredients, but continue mixing. It will form into a dough, it will just be a firm dough. See tips on this post (click) for combining. Careful to not overmix. I’ve found pressing the back of a firm, medium/large spatula into the dough seems to work well.
- Use a small sorbet scoop to scoop out dough into small mounds. Spread evenly on a baking sheet, leaving roughly 2-3 inches between each ball. Freeze for at least 30 minutes, though 1 hour is better if you can wait that long. I like to bake half of the dough balls after freezing them for between 1 hour and overnight and save the rest to bake off later at my convenience.
- Pre-heat oven to 400 degrees F. Bake balls for 10-11 minutes, depending on how set you want your centers. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
- Let your dough balls cool to room temperature.
- Drizzle with frosting (see next recipe) and top with sprinkles, if using.
Optional Preparation (Chill then scoop) – follow above directions with these changes:
- Pre-heat oven to 350 degrees F.
- Refrigerate dough for at least 20 minutes before using a small sorbet scoop to scoop out dough into small mounds. Roll each mound into a ball and spread evenly on a baking sheet, leaving roughly 2-3 inches between each ball.
- Bake balls for 10-14 minutes, depending on how set you want your centers. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
Quick Drizzle Frosting Recipe
This frosting can be made with milk for a more creamy texture, but make it with water so it can sit at room temperature for longer. Add food safe food coloring or gel dye to color frosting for specific party themes or holidays.
- 1/2 cup powdered sugar
- 1 teaspoon, plus additional 1/4 teaspoon increments water
- Whisk powdered sugar and 1 teaspoon water together in a small bowl until combined.
- Add additional water in 1/4 teaspoon increments, whisking to combine each addition, until mixture is thick but liquidy enough to drizzle over cookies.
Be sure to check out my other dough ball flavors and ideas: