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Featuring
Servings
Makes about 2 dozen cookies
Ingredients
1½ sticks butter, cut into tablespoons
½ cup sugar
½ cup Chef Paul Prudhomme's Sweetie Magic™
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon Kosher salt
1 egg, straight from the refrigerator
1 teaspoon vanilla
½ cup sugar
½ cup Chef Paul Prudhomme's Sweetie Magic™
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon Kosher salt
1 egg, straight from the refrigerator
1 teaspoon vanilla
How To Prepare
Preheat oven to 375°.
In a kitchen mixer, cream the butter, Sweetie Magic™ and sugar together at medium speed. When the mixture is light and fluffy, add the egg and vanilla. Process until combined. Sift the dry ingredients together and fold into the butter mixture until combined. Cool the dough for 15 minutes in the refrigerator.
Use a 1-ounce scoop to measure, then drop the dough onto a silicone baking mat or greased, parchment lined sheet pan or a nonstick baking sheet. Place sheet pan in refrigerator to chill for 15 minutes. Place into oven and bake until the cookies are lightly browned on the tops and cooked through, about 17-23 minutes. Cool on a wire rack, then decorate with your favorite holiday icing and sprinkles!
In a kitchen mixer, cream the butter, Sweetie Magic™ and sugar together at medium speed. When the mixture is light and fluffy, add the egg and vanilla. Process until combined. Sift the dry ingredients together and fold into the butter mixture until combined. Cool the dough for 15 minutes in the refrigerator.
Use a 1-ounce scoop to measure, then drop the dough onto a silicone baking mat or greased, parchment lined sheet pan or a nonstick baking sheet. Place sheet pan in refrigerator to chill for 15 minutes. Place into oven and bake until the cookies are lightly browned on the tops and cooked through, about 17-23 minutes. Cool on a wire rack, then decorate with your favorite holiday icing and sprinkles!
