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!
When I first baked these cookies, I took the advice and added 1 tsp Vanilla, and a pinch of salt. They were excellent, and I decided to experiment a bit, my latest batch I added Orange Extract instead of Vanilla, and they are absolutely delicious! Next batch will be with Lemon Extract! I suggest that folks should experiment with their favorite flavorings, for a basic sugar cookie. An update, I enjoyed this recipe so much that I did a little experimentation, and here are my results. I initially decided to make a light lemon cookie, added 1 tsp Lemon Extract in place of Vanilla, and to not roll them in sugar, these turned out very nice, not too sweet, and they do not crack on top!! I note this because I then made a batch of these with Vanilla and no roll in sugar, and to my surprise they reminded me of those old brown edge cookies from the grocery. I have not seen nor thought of them in years. They look exactly like the brown edged store bought ones, and taste as close as my aging memory can remember. They also do well with Orange Extract, both with and without the sugar roll. And, I have also experimented with several batches consisting of 1/3 plain, no sugar roll, 1/3 normal white Gringo sugar, and 1/3 with what we have here called Azucar Crudo, or crude sugar (a hint of molasses), all with great results.
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.