These drop sugar cookies are a perfect tea time snack that everyone in the family will enjoy. I bake one test cookie and if it is too poofy I add an extra tablespoon of water. If too flat, I add 2 tablespoons wheat starch. Try the ginger sugar cookie variation for a special treat. Again, bake what you are going to eat and freeze the rest for a quick fresh snack any day of the week.
Sugar Cookies
These drop sugar cookies are a perfect tea time snack that everyone in the family will enjoy. I bake one test cookie and if it is too poofy I add an extra tablespoon of water. If too flat, I add 2 tablespoons wheat starch. Try the ginger sugar cookie variation for a special treat. Again, bake what you are going to eat and freeze the rest for a quick fresh snack any day of the week.
Nutrition
Ingredients
Method
- Heat oven to 375 degrees. Line two large baking sheets with parchment paper.
- Whisk wheat starch, xanthan gum, pudding, baking powder, cinnamon and salt in medium bowl; set aside
- In standing mixer fitted with paddle attachment or with hand mixer, beat butter, the granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg, water and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
- Place sugar for rolling in shallow bowl. Roll tablespoon dough into 1 -inch ball; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands if necessary to get sugar to stick. Space dough balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). If desired, freeze the dough balls on the baking sheet. Once frozen, place in a Ziploc bag for easy delicious homemade cookies in minutes.
- Bake until cookies are golden brown around edges and just set and very lightly colored in center, about 9 to 12 minutes. Bake an extra 2 to 3 minutes if the dough was frozen. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Notes
Reader Q&A:
Q: I made the cook for love baking mix. Can I use that in lieu of some of the dry ingredients? If so, what would the proportions be? A: Absolutely, but it will bump up the phe/protein. You can replace the wheat starch with all CFL baking mix, just decrease the xanthan gum to 1/2 tsp and leave everything else the same.
Q: I made the cook for love baking mix. Can I use that in lieu of some of the dry ingredients? If so, what would the proportions be? A: Absolutely, but it will bump up the phe/protein. You can replace the wheat starch with all CFL baking mix, just decrease the xanthan gum to 1/2 tsp and leave everything else the same.
