Cream Sugar Cookies [Galettes au sucre à la crème]
Servings: cookies
Cream Sugar Cookies are soft, sweet, and creamy cookies topped with a delicious glaze, making them a delightful Quebec treat.
Ingredients
The Cookies
- 220 g all-purpose flour
- 7 g baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120 g unsalted butter at room temperature
- 100 g sugar
- 1 egg
- 1 tsp. vanilla extract
- 120 ml whole milk
The Cream Sugar Glaze
- 90 g powdered sugar
- 50 g brown sugar
- 30 g unsalted butter at room temperature
- 2 Tbsp. whole milk
Instructions
The Cookies
- Preheat your oven to 350 °F. In a mixing bowl, whisk together the 220 g all-purpose flour, 7 g baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Cream Butter and Sugar: In another mixing bowl, whisk the 120 g unsalted butter with the 100 g sugar until creamy.
- Add the 1 egg and 1 tsp. vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the 120 ml whole milk, and stir until the mixture is smooth and homogeneous.
The Baking
- On a baking sheet lined with parchment paper, scoop the dough using a table spoon, spacing them as far apart as possible. I try to do it in one batch, but you will have some overlap.
- Bake in the preheated oven to 350 °F for 25 minutes or until it has a light golden color. Remove from the oven and let cool on a wire rack.
The Glazing
- While the cookies are cooling, prepare the Glaze. In a mixing bowl, whisk together the 90 g powdered sugar, 50 g brown sugar, 30 g unsalted butter and 2 Tbsp. whole milk for the glaze until smooth.
- Once the cookies have cooled, frost them with the glaze on the center using a spoon. Do not worry about the imperfections. Let the glaze set for a few minutes before serving for a better presentation.
The Serving
- Serve the Cream Sugar Cookies with a flavored tea or coffee for a delightful experience. Consider storing the cookies in an airtight container to keep them fresh longer.