Soft Sugar Cookie #desserts #cookies

I will concede something to you. I never comprehended the promotion around sugar treats. I thought they were excessively sweet, and not very delightful. Be that as it may, at that point I attempted these treats, and I understood I wasn't right. so off-base.

These treats were conceived unintentionally. I made my unique formula and came up short on sugar, so I swapped the rest with powdered sugar. When I attempted them I couldn't accept the distinction it made. They tasted better and the surface was great. This is currently my preferred formula for sugar treats. They're chewy, delicate, and excellent, and they have a scrumptious vanilla flavor.

Excessively delicate sugar treats with a fragile vanilla flavor and surface. They're great to the point that you'll need to eat them all when they're out of the stove. You've been cautioned!

Also try our recipe Twix Cookies

The best pillowy soft and chewy sugar cookie recipe! They taste just like childhood with a super soft, melt in your mouth texture. Great for the holidays!

Ingredients

•  2 and 1/8 cups (300 g) all-purpose flour
•  ½ teaspoon baking soda
•  ½ teaspoon fine salt
•  1 cup (2 sticks/227 g) unsalted butter, softened to room temperature
•  2/3 cup (130 g) granulated sugar
•  3/4 cup (85 g) powdered sugar
•  1 large egg
•  1 teaspoon vanilla extract
•  ¼ cup (50 g) granulated sugar, for rolling

Instructions

1. Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Do not overmix.
4. Place ¼ cup sugar in a small bowl. Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), then roll them in the sugar and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
5. Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

Read more our recipe : Spicy Cauliflower Power Bowl

For more detail : https://bit.ly/2Sgjhhn