Add the butter to a small skillet over medium heat. 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Directions Preheat the oven to 350 degrees F (175 degrees C). These arent considered drop cookies. My husband lovingly ate the finished product, but there is no way those cookies are leaving the house with my name associated with them. Followed this recipe exactly, and the first batch ended up literally paper thin, greasy and crispyI think the recipe needs about a half cup more flour, or maybe I didnt put enough to begin with. Next time I am going to use the top rack. Can I substitute the vanilla extract with peppermint extract? This cookie is the answer. The one adjustment I make is to just add one tsp vanilla and one tsp almond extract. Where has this recipe been all my life?? Yay, yay! Question! I will be using this recipe forever! Im no baker yet, these always come out perfect. Sliced almonds do a great job of mimicking oats in these sugar-free "oatmeal" cookies. Yeah, I totally think you could do that. I will use green and red sugar for Christmas cookies. apart on greased baking sheet. As low-carb cookies generally dont use wheat flours with gluten, they can tend to fall apart if not baked and handled properly. Cream the sugar and butter together with an electric mixer until light and fluffy, about 2-3 minutes. Yes, you can use unsalted butter increase the salt by 1/2 teaspoon. Thanks for a delicious sugar cookie. These were yummy and pretty to look at for the simplicity of the recipe. Made 2-1/2 dozen, baked for 11 minutes. I mightve forgotten a cup of flour or my butter was too warm/soft. With electric mixer on low speed, gradually add the flour mixture to the sugar mixture. They defrost great and are super delicious. These are amazing and turned out perfectly! I thought the dough was too dry at first but it came together and made balls just fine. Wow, these are so good! I tried the SOFT AND CHEWY DROP SUGAR COOKIES Warm out of the oven they are just perfection! The bottoms were just golden with a little crunch and the tops were puffy and soft. The kiddos had just as much fun rolling the balls in sprinkles as they have had frosting cookies in the past but there was 10x less mess with these. I am at a higher elevation (almost 6000 feet) so I added about 2T extra of flour and used your tip of bumping the oven temperature a little bit (I baked at 365F) and they didnt spread all over the place. I did not cream the sugar and the butter. The dough keeps well in the refrigerator. Probably the best sugar cookies I have found. Hi, baked mine for 11-13 mins but the cookies are still ball form with cracks on top what did I do wrong? Very dry and crumblyway too much flour. I dont know that Ill try it today, but certainly some time this week. Followed the recipe exactly and they were INCREDIBLE. (If my husband hadnt come home as they were coming out of the oven I would have put them straight in the garbage and he wouldnt have been any the wiser.) Easiest and tastiest sugar cookie. They are amazing, I actually just finished eating my third one I cant stop/wont stop. But they are always so much trouble. I rolled out the dough into a long rectangle, sprinkled crushed peppermint all over, rolled up the dough, chopped off little pinwheels (cinnamon roll style) and baked as suggested. Archway Soft Sugar Drop, Original Cookies 8.25 oz overview . *I live at over 6000 feet and we actually weighed the flour per your amounts and had no problems with them being crumbly or dry.