Prep 15 mins
Cook 15 mins
This is a slight variation on another sugar cookie recipe I got out of a magazine. The original recipe called for more flour than I used because that recipe was for roll out cookies, this recipe makes drop cookies. If you want to make roll out cookies, use 2 cups flour instead of 1 1/4 cup. For a different flavor (besides vanilla), try using almond or butter extract (same amount).
- 118.29 ml butter
- 236.59 ml sugar
- 1 egg
- 4.92 ml baking powder
- 4.92 ml vanilla extract
- 295.73 ml flour
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter and sugar in bowl until fluffy.
- Add egg and mix until well blended.
- Mix in baking powder and extract.
- Add flour by 1/4 cup at a time. This makes mixing a lot easier, and is better if working with children. If batter is slightly too thin, add flour by teaspoonfuls until desired texture is attained.
- Drop cookies onto baking sheet by tablespoonfuls. These tend to spread out a lot, so it may be best to only put 6-8 on each baking sheet.
- Bake for 14-17 minutes or until lightly golden around the edges.
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.
I would suggest using teaspoon instead of tablespoons for the size of the cookies one you get more out of your dough and two being a diabetic and cooking for people on special diets less is more. But they do taste amazing
Quick. Simple. Delicious. Try adding lemon zest!