Mari’s Sweet Tooth Sugar Cookies
- 1 cup turbinado sugar plus 2 tablespoons for rolling
- 2 sticks unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mari’s Sweet Tooth Sugar Cookies
Featured in the Honolulu Star-Advertiser on July 5, 2017.
Recipe compliments of our friends at the Honolulu Zoo.
Ingredients:
Directions:
- Preheat oven to 375°F.
- Line two baking sheets with parchment paper.
- In a large bowl, mix 1 cup sugar and butter until well blended; set aside.
- Beat in egg and vanilla.
- In a medium bowl, whisk together the flour, baking soda and salt.
- With an electric mixer on low, mix dry ingredients into the sugar mixture until just combined.
- Roll 1 tablespoon of dough into a ball and then roll in remaining sugar.
- Place balls on cookie sheet about 2 inches apart.
- Sprinkle any remaining sugar over cookies.
- Bake for 13-14 minutes, rotating sheets at halfway point, until puffed and cracked.
- Let cookies cool for about 5 minutes, then transfer to a rack to cool completely.
- Keep cookies in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.
Makes 3 dozen.
Approximate Nutrient Analysis per cookie:
100 calories, 5 g fat, 3.5 g saturated fat, 20 mg cholesterol, 55 mg sodium, 11 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein
