simple SUGAR sweetie BUTTER cookies (eggless) Recipe

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Eggless...Sugar and butter get whipped with few ingredients to offer a soft center encased by a crunchy outer bite.

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Servings: 24 cookies


  • . 3/4 cup unsalted butter (softened)
  • . 1/2 cup confectioners' sugar
  • . 1-1/4 cups All Purpose flour
  • . 1/4 cup Cornstarch
  • . 1/4 tsp. baking powder
  • . 1/8 tsp. sea salt
  • . 1 tsp. pure Vanilla extract
  • .
  • . Topping suggestion: colored sugar or candy sprinkles.


  1. . Position the rack in the center of the oven. Pre-heat the oven to 325F. Parchment line 2 large baking pans.
  2. . In a medium bowl, sift together the flour, cornstarch, baking powder and salt. Set aside.
  3. . In a large bowl, cream together the butter and confectioners' sugar together until very fluffy (about 5 minutes). Beat in vanilla extract last.
  4. . On LOW-MEDIUM speed, gradually add in the flour mix. Do not over mix because the dough will toughen. Scrape out the dough into a medium, deep bowl.
  5. . With the aid of a mini ice-cream scoop (#60), pack in the dough and level off each portion before releasing. Place 12 cookies per prepared baking sheet. Gently roll each one before lightly flattening them with the tine of a fork. Sprinkle each cookie with colored sugar or candy. BAKE them for 15 minutes. Leave them to cool on the pan and then transfer to a metal rack. Repeat with the next pan.
  6. Storing: Cookies will generally keep in an airtight tin for about 2 weeks or 2 months in the freezer.
  7. . Flavourful baking wishes from Claudia's kitchen...FOODESSA.COM


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