Sugar Cookies

Additive Sugar Cookies

Sugar cookie time. I found a recipe for Chewy Sugar Cookies on foodnetwork.com.  I thought it would be a good idea to reduce the sugar from one and a half cups of sugar to one and a quarter cups of sugar since I do not like my cookies too sweet; however, I was wrong. The reduced sugar failed to make the cookies chewy. Although the cookies were not chewy, they had a nice texture. They were medium soft and had somewhat of a slight crumbly texture. In addition, they were delicious and additive. The cookies’ strong buttery and buttermilk taste will keep you coming back for more so please control yourself. I had a little try controlling myself; hopefully you will do better than me.  Read more for the recipe. I hope you enjoy!!!

Ingredients:

1 ¼  cp of sugar

1 cp of softened butter

1 egg

¼ tsp of vanilla extract

2 ¾  of all-purpose flour

1 tsp of baking soda

½ tsp of baking powder

¼ tsp of cinnamon

2-3 tbsp of buttermilk

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper.  In a large bowl combine the flour with baking soda, baking powder, and cinnamon. Set aside.
2. With a hand mixer or electric mixer, cream butter and sugar together. Add the egg and vanilla extract to the mixer and mix.
3. Slowly incorporate the flour mixture into the mixer. Then add about 2-3 tbsps of buttermilk to slightly moisten the dough.
4. Using a spoon scoop some dough to form half inch balls. Then flatten out the balls and place them on parchment paper lined cookie sheet.
5. Sprinkle some buttermilk and sugar onto the flatten dough if desired. Bake for about 8-10 minutes or until lightly golden brown.

Sugar cookie dough before going into the oven