High Altitude Sugar Cookies for Two
A small batch recipe for just two big, thick, soft and chewy sugar cookies. Enjoy them plain, or add frosting and sprinkles.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¼ cup (4 tbsp) unsalted butter, very soft
- ¼ cup granulated sugar, plus extra for rolling the dough balls
- 1 large egg yolk
- ½ tsp vanilla extract
- ¾ cup all purpose flour, fluffed, spooned and leveled
- ½ tsp corn starch
- ¾ tsp baking powder
- ⅛ tsp coarse Kosher salt
- small pinch ground cardamom, optional
Instructions
- In a bowl, combine the softened butter with the sugar, egg yolk and vanilla. Use a fork to mash everything together until well combined.
- Add the flour, corn starch, baking powder, salt and cardamom, and combine. You may need to get your fingers into the mixture to bring it together into a dough.
- Divide the dough into two equal portions, and roll each portion into a ball. Coat the cookie dough balls in granulated sugar, then flatten each ball into a thick disk, about 1/2 inch thick. Chill in the refrigerator for 20 minutes.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Place the chilled dough on the baking sheet, and bake the cookies for about 15 minutes, until the edges are golden brown and crisp, but the centers are still soft.
- Cool the cookies for several minutes on the baking sheet, then transfer to a cooling rack.
- You can enjoy the cookies while they're warm, plain or topped with a scoop of ice cream. Or cool them completely if you're going to be frosting them with buttercream.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
https://curlygirlkitchen.com/