Photo: Erik Putz
Bake up some sweet treats—and fun—with your petit chef using this no-fuss recipe.
2 1/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 tsp vanilla
Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
Whisk flour, baking powder and salt in a medium bowl. Set aside.
Beat butter with sugar until fluffy in a large bowl, using an electric mixer on medium-high, 2 to 3 min. Beat in egg and vanilla, 30 sec. Gradually stir in flour mixture until just combined.
Scoop out 2-tbsp portions of dough and roll into 11/2-in. balls. Arrange on baking sheets, 2 in. apart. Dip the flat bottom of a drinking glass in flour, then press down each cookie to flatten to 1/4 in. thick.
Bake, one sheet at a time, until cookies are just golden, 14 to 16 min. Let stand on sheet for 2 min, then transfer to a rack to cool completely. Store cookies in an airtight container for up to 2 weeks or freeze for up to 1 month.
Decorate with royal icing, or as desired.
Calories 143, Protein 2g, Carbohydrates 16g, Fat 8g, Sodium 58mg.
Originally published in the Today’s Parent November/December 2021 issue. Photo by Erik Putz.