i am a bit of a cookie snob, i'll admit it. ok, ok, i'm a major cookie snob. i won't eat just any cookie, no way! when i eat high glycemic index carbs, they'd better be worth it. these cookies? they are so worth it. i cut the original recipe in half so that the damage would be lessened.
crisp yet chewy, my search for the perfect sugar cookie has come to an end. as for you, you've got two days until valentine's day. would you want to keep these from your love any longer? eat responsibly.
crisp yet chewy, my search for the perfect sugar cookie has come to an end. as for you, you've got two days until valentine's day. would you want to keep these from your love any longer? eat responsibly.
CHEWY SUGAR COOKIES
Yield: 20 cookies (when made with a 1 tablespoon scoop)
Nutrition: 98 calories, 11 carbs per cookie
INGREDIENTS
1/4 cup + 2 tbsp cups all-purpose flour
1/2 teaspoon baking soda
1 stick + 2 tbsp cups salted butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees. In a medium bowl, stir together the flour and baking soda; set aside. In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg slowly, then the vanilla. Gradually stir in the dry ingredients until just blended.
Use a cookie scoop to divide the dough into walnut sized balls. Place cookies two inches apart onto an ungreased cookie sheet(s). Bake for 10-12 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
SOURCE
Adapted from Allrecipes.com
Yield: 20 cookies (when made with a 1 tablespoon scoop)
Nutrition: 98 calories, 11 carbs per cookie
INGREDIENTS
1/4 cup + 2 tbsp cups all-purpose flour
1/2 teaspoon baking soda
1 stick + 2 tbsp cups salted butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees. In a medium bowl, stir together the flour and baking soda; set aside. In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg slowly, then the vanilla. Gradually stir in the dry ingredients until just blended.
Use a cookie scoop to divide the dough into walnut sized balls. Place cookies two inches apart onto an ungreased cookie sheet(s). Bake for 10-12 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
SOURCE
Adapted from Allrecipes.com
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