Prep 5 mins
Cook 15 mins
This is a sugar cookie that you don't have to roll and cut. I always use a cookie scoop when making these. The last time I made them I had some organic cane sugar that I used to roll them in, it really seemed to add some extra sparkle to the finished cookies. The note my Mom had on the recipe is DO NOT double or flatten the cookies. The cookies will turn out slightly differently if you use a hand mixer or a big stand mixer. I use my KitchenAid stand mixer & bake the cookies for 10 minutes. They turn out flatter, slightly soft & chewy, just the way I like them. If you use a stand mixer you could chill your dough or add 2 tsp of instant clearjeI to it to stop the cookies from spreading as much. I think they would make a wonderful icecream sandwich.
- 1 cup butter
- 1 cup sugar
- 1 egg (lightly beaten)
- 2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- Cream butter & sugar.
- Mix in egg.
- Mix in flour, cream of tartar & baking soda till well combined.
- Drop tablespoon size balls in sugar, roll to coat.
- Place 12 cookies on a parchment lined cookie sheet, do not flatten.
- Bake at 350 for 10 - 15 minutes.
- Slide parchment with cookies onto wire rack to cool.
- Store in airtight container.
DELICIOUS! I made a double batch and I did add a couple of teaspoons of vanilla and a teaspoon of salt. I will make them again and again! Thank you so much for the yummy recipe!
These were really good! Although it definitely needs the addition of 2 tsps vanilla and 1 tsp salt. I also baked mine for 11 minutes.
What a wonderful recipe!! It came out so beautifully and was so easy! I actually didn't have cream of tarter so i just put in 1t. of baking powder in addition to the baking soda. I doubled the recipe and also added a splash of vanilla! So glad i found this will be making it many more times!!!!