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–+ servings
Sugar Cookies

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 38 cookie
Course: Bars & Cookies, Desserts
Calories: 83.9
Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 83.9kcalProtein: 0.127gPhe: 6.9mgPKU Exchanges: 0.46exch

Ingredients
  

For rolling:
  • 1/2 cup Sugar, White Granulated
Dry Ingredients:
  • 2 cups Wheat Starch
  • 1 teaspoon Xanthan Gum
  • 1/2 Vanilla Pudding, Instant, dry mix only
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon, ground
  • 12 tablespoons Butter (1 1/2 sticks) softened
  • 3/4 cup Sugar, White Granulated
  • 1 tablespoon Sugar, Light Brown, packed
  • 1/2 Egg, large lightly beaten
  • 1 1/2 teaspoons Vanilla Extract
  • 1 tablespoon Water

Method
 

  1. Heat oven to 375 degrees. Line two large baking sheets with parchment paper.
  2. Whisk wheat starch, xanthan gum, pudding, baking powder, cinnamon and salt in medium bowl; set aside
  3. 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.
  4. 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.
  5. 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.

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