This recipe is a real keeper. These cookies were very easy to make and quick, as the dough doesn't require to be chilled in the refrigerator. And believe me the flavor is complete in itself. Crunchy on top, chewy in the center but not overly sweet. My little one wanted minimum 4 cookies for his tiffin break.
For those of you who celebrate the American holiday of Thanksgiving, I want to wish you a wonderful holiday.
2 1/4 cups of All purpose flour
1 tsp Baking powder
1 tsp Salt
1 cup Butter, softened
1 cup Brown sugar
1/4 cup Granulated sugar
1 tsp Vanilla extract
1 tbsp colored Sugar to sprinkle on top
Preheat the oven to 375 Degree F. Sift flour and baking powder in a medium bowl and mix well. Beat butter with a hand mixer on medium speed, after 2 minutes add sugar (both- brown & white) and beat until smooth and creamy. Beat eggs, one at a time and mix well. Pour vanillas extract and blend well with the mixture. Add dry ingredients and beat on low speed until everything blends well. Use a spatula to bring together into a dough. Pluck walnut sized ball from the dough and make them into small balls.
Place them on baking sheet about 2 inches apart. Don't have to press the balls to flatten, as they will flatten automatically inside the oven. Just sprinkle some colored sugar on top and bake for 8-10 minutes.
Let the tray remain inside the Oven for 5 minutes and then transfer them to a wire rack to cool. Let the first batch cool completely and then proceed with the remaining batch. Later store in an air tight container.
A closer look at cookie