Quick. Simple. Delicious. Try adding lemon zest!
I needed a simple recipe for my 3year old granddaughter and I to make quickly to stop her tears. They were yummy and so easy. We added cinnamon and cardamom and rolled them in more sugar and cinnamon before baking. Yummy
I absolutely love this recipe! I did modify it though: I used an extra 1/4 flour and added an extra 1/2 tsp of baking powder. The cookies didn't spread too much and ended up moist and round (instead of flat, as most cookies end up)! Also, I didn't do any whipping or folding of ingredients, I just mixed it all up an edit works fine!
Not bad for such a simple recipe. I am a big fan of Lemon cookies, so I added Lemon extract instead of the Vanilla extract the recipe calls for. I will definitely keep this recipe on-hand.
Very good recipe. What makes this cookie spectacular is how the ingredients are beaten until light and fluffy and then the flour is folded in. Very easy and very yummy. I made some adjustments, but overall it's still basically the recipe listed. Here are my changes: Instead of 1/2 cup of butter add 1/4 cup of butter and 1/4 cup of cream cheese and to that add the 1 cup of sugar outlined in the recipe. Then beat it like crazy until it is extremely light and fluffy. To that drop in one egg and beat the egg with the butter mixture until everything is very light and fluffy (I beat it for several minutes). To that add 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder, and 2 level tablespoons of cornstarch (cornstarch gives cookies a soft melt-in-your-mouth consistency and rice flour will make them crisp) and beat it all very well, lastly add 1/2 teaspoon of vanilla mixing just until combined. (vanilla tends to destroy the action of the baking powder, so try not to mix it in too much). To this fluffy mixture that now resembles frosting, gently fold in the 1 1/4 cups of flour. Remember to fold it in very gently and just until the powder of the flour has disappeared and no more than that. The more the flour is worked the tougher the cookie will be. The cookies puffed up as they baked and stayed puffed up while baking. I took them out in about 10 to 12 minutes just as they began to turn a slight, pale beige. When I took them out they fell and became beautifully crinkled. They were super pretty, perfect little round cookies with a tender crisp outside and sides, and a slightly chewy inside. The crispness was sweet, tender and really delicate. This is a super easy, super yummy recipe. They would be PERFECT for ice cream sandwiches. Use real vanilla, yum! Quick Note: I saved a portion of the batter and finished baking the last batch a day later and this batch was by far not as light and delicious as those I baked immediately after making the dough. So, to maintain that perfect crinkled cookie bake immediately after creating the batter.