Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Steam-Baked Sugar Cookies

Name: Steam-Baked Sugar Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1.5 cups (187g) of all-purpose flour; 1 tsp (4g) of baking powder; 0.5 tsp (2g) of kosher salt; 0.5 cup (113.5g) of unsalted butter, at room temperature; 0.75 cup (150g) of granulated sugar; 1 tsp (5ml) of vanilla extract; 1 of large egg, at room temperature; 2 Tbsp of whole milk

Arlyn Osborne

June 15, 2022

These sugar cookies are perfectly sweet and chewy, with a slight crispness around the edges. If you don’t have a stand mixer, feel free to use an electric hand mixer. An ice cream scoop makes portioning the dough quick and easy, but measuring spoons will get the job done as well. The steam function of the Anova Precision Oven ensures these cookies stay moist and tender. Only a handful of staple baking ingredients are required and the dough comes together in no time!

Serves

Prep Time

00:10

Cook Time

00:14

5 (2)

763

Ingredients

1.5 cups (187g)

all-purpose flour

1 tsp (4g)

baking powder

½ tsp (2g)

kosher salt

½ cup (113.5g)

unsalted butter, at room temperature

¾ cup (150g)

granulated sugar

1 tsp (5ml)

vanilla extract

large egg, at room temperature

2 Tbsp

whole milk

Steps

1. Preheat the Oven and Prepare Pan

Rack

Line a sheet pan with parchment paper. Have additional sheets of parchment ready for multiple batches of cookies.

Sous Vide Mode: Off

Steam: 25%

Temp: 325°F

Heat: Rear

2. Combine Dry Ingredients

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

3. Beat Butter, Sugar, and Egg

Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture on medium-high speed until combined, 2 minutes. Scrape down the sides of the bowl. Reduce the speed to medium and beat in the egg and vanilla until combined. Scrape down the sides of the bowl.

4. Add Flour and Milk

Add the flour and beat on low speed just until combined. Add the milk and beat until just combined.

5. Portion Dough

Use a 1 1/2 tablespoon ice cream scoop to portion the cookie dough onto a parchment-lined sheet pan, leaving 2 inches in between each cookie. (You should be able to fit 6 cookies per batch.) Keep the remaining dough at room temperature.

6. Bake

Rack

Transfer to the oven and bake until golden around the edges, about 14 minutes.

Sous Vide Mode: Off

Steam: 25%

Temp: 325°F

Heat: Rear

00:14 Timer

7. Cool and Continue to Bake

Transfer the sheet pan to a wire rack and let cool for 5 minutes. Slide the sheet of parchment with the cookies onto the rack and continue to cool to room temperature. Repeat with the remaining cookie dough, using a clean sheet of parchment with each batch.

8. Serve

Serve cookies at room temperature. Store any leftovers in an airtight bag at room temperature for up to 3 days or in the freezer for months.