Crunchy Sugar Cookie Recipe
Thin and crispy, this crunchy sugar cookie recipe is rich, buttery and irresistible! Unlike a soft and chewy sugar cookie, these are wafer-like and rolled in sugar instead of iced.
Ingredients
- 1¼ cup All purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ cup Butter - soft
- ¾ cups Granulated sugar
- 1 large Egg yolk
- ½ teaspoon Vanilla extract
Instructions
- Pre-heat the oven to 375F (190C) and line 2 cookie sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda and baking powder and set it aside.
- In a large bowl beat together the sugar and butter with an electric mixer until creamy, about 2-3 minutes. Add the egg yolk and vanilla and mix again. Gradually blend in the flour mixture. The dough should be soft and compact, not sticky. Roll the dough into walnut-sized balls.
- In a small bowl add extra granulated sugar and roll the balls in the sugar. Place the balls on the prepared baking sheet 2 inches apart.
- Bake until the edges are golden, about 8-10 minutes. When ready, let them cool on the baking sheet for about 2-3 minutes then move the cookies to a wire rack to cool completely. Enjoy!
Notes
These Crunchy Sugar Cookies can be stored in an airtight container for a few days. After a few days, they tend to get drier, but they are still delicious.
They can also be frozen.
You can freeze unbaked dough balls or fully baked crunch sugar cookies. Store unbaked dough balls in a freezer safe bag and bake when ready. Store fully baked cookies in an airtight container for 2-3 months, thaw and enjoy.
Nutrition
Calories: 92kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 79mgPotassium: 11mgFiber: 0.2gSugar: 7gVitamin A: 196IUVitamin C: 0.01mgCalcium: 6mgIron: 0.4mg
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