Soft Sugar Cookies

If you want to add more lacto ovo vegetarian recipes to your recipe box, Soft Sugar Cookies might be a recipe you should try. This recipe serves 24. This hor d'oeuvre has 138 calories, 2g of protein, and 6g of fat per serving. For 13 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires baking powder, sugar, flour, and vanillan extract. 250 people have made this recipe and would make it again. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 10%. Try Soft Sugar Cookies, Soft Sugar Cookies, and Soft Sugar Cookies for similar recipes.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart. Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

 

Step by step:

1. Whisk together the flour, baking powder and salt in a small bowl.

2. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla.

3. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.

4. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

5. Put some sugar in a small bowl.

6. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.

7. Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through.

8. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Information:

covered percent of daily need

 

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