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8Ingredients
25Minutes
340Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 1/2 cups all purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 cup salted butter (softened)
- 1 1/4 cups granulated sugar
- 3 egg yolks
- 1 tsp. vanilla extract
- 1/4 cup granulated sugar (for rolling)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol95mg32% |
Sodium240mg10% |
Potassium40mg1% |
Protein3g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber<1g3% |
Sugars25g |
Vitamin A10% |
Vitamin C |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
Joshua Chitwood a year ago
Great recipe. Easy to read. Can cook directly on cookie sheet for crispier texture.
Easy recipe to follow. Turned out well.
Daneika McJordan 3 years ago
My attempt at making these went well! I used half a cup of butter and half cream cheese instead of all butter and they came out slightly crisp, yet very fluffy and moist. I received many compliments on these. I’m going to try to replace the butter with cream cheese totally next time.
Olivia Beard 3 years ago
They were delicious but be very careful to not over cook them.Mine cooked really fast in 8 min.
Alexandria Johnson 4 years ago
great! We made giant ones and they turned out so soft inside and crispy on the edges!
Ashley A 5 years ago
I modified the recipe a bit on the first try only because sugar cookies have a history of being bland tea biscuit type cookies, which have little flavor. Based on the ingredients this recipe looks like the others. Though the only use yolks is different. Also, I believe in chilling the dough. Waaaay too sticky at room temperature. No chilling means the dough is too dry to begin with, but that is a personal opinion. So my modifications: double the vanilla, add 1/4 tsp almond extract, and change the 1.25 cups of granulated sugar to 1 cup granulated sugar and 1/4 cup light brown sugar packed. They came out perfect. Also, I used 1.5 tbsp cookie scoop. Each cookie was 1.5 tbsp not 2 tbsp. It makes 30 cookies like this. Bake until the tops start to crack which is about 10 minutes.