(Scooping directly from the bag compacts the flour, resulting in dry baked goods.)Ĭopyright 2015 Television Food Network, G.P. When measuring flour, we spoon it into a dry measuring cup and level off the excess.
The cookies can be stored in an airtight container for up to 3 days. (It will be a little gritty thats ok. In a medium bowl, using a handheld electric mixer, beat together butter and 2/3 cup sugar until combined. Chocolate chip cookies, oatmeal cookies, ginger cookies, even Snickerdoodles taste great with less fat and sugar. Line 2 large baking sheets with parchment paper. Learn what these ingredients do and how to change them for different cookie results.
When the baking sheets are cool, repeat with the remaining batter. Simple cookie recipes you can enjoy without the guilt. Five types of ingredients make up the foundation of any cookie recipe. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. (There will be additional batter for a second batch.)īake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Arrange the balls on the prepared baking sheets about 2 inches apart. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar.
Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated. Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up. Add the vanilla and egg and beat to incorporate. Whisk together the flour, baking powder and salt in a small bowl.īeat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Line 2 baking sheets with parchment paper. Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
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