Easy Fluffy Sugar Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup Whole Wheat Flour1 3/4 cup White Flour1 tsp Baking Soda1/2 tsp Baking Powder1/2 cup Butter, softened*1/2 cup Margarine, softened*1 1/2 cup Sugar1 egg1 tsp Vanilla Extract1 tsp Lemon Extract(You can use all butter or all margarine but this will affect the calorie count. I would have used all margarine - the original recipe calls for butter - but I had some butter I wanted to use up) *IMPORTANT - Make sure the butter and margarine are very, very soft before starting. If they are hard then the cookie dough will be crumbly and the cookies will not turn out well (taste or look wise). I left the butter and margarine out for about an hour until I started mixing them with the other ingredients.*
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together both flours (white and whole wheat), baking soda, and baking powder. Set aside.
2.In a large bowl, cream together the butter, margarine and sugar until smooth. Beat in egg, vanilla extract, and lemon extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
-- Yields 48 cookies --
Tips:
These cookies do expand some while baking so make sure there is enough room in between them so they don't melt into each other.
The recipie says it makes 48 cookies but I came out with closer to 60 from tsp sized balls of dough. The calories are based on 48 cookies.
Baking time - When I had two trays in the oven the baking time was 10 minutes, including rotating the trays after 5 minutes. When there was only one tray in the oven the baking time lessened to 8 1/2 minutes.
Look & texture - If you like your cookies softer and lightly browned take out of the oven when the edges just turn brown. They will continue to cook a little more on the cookie sheet but will not become a hard/crunchy cookie.
Substitutions - Instead of an egg you can use an egg substitute (I didn't have any on hand when I made these). You can also try substituting more white flour for whole wheat flour or using a sugar substitute. If you make it with any of these variations please let me know how they come out so I can try them myself!
ENJOY :)
Number of Servings: 48
Recipe submitted by SparkPeople user CARADAWN.
2.In a large bowl, cream together the butter, margarine and sugar until smooth. Beat in egg, vanilla extract, and lemon extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
-- Yields 48 cookies --
Tips:
These cookies do expand some while baking so make sure there is enough room in between them so they don't melt into each other.
The recipie says it makes 48 cookies but I came out with closer to 60 from tsp sized balls of dough. The calories are based on 48 cookies.
Baking time - When I had two trays in the oven the baking time was 10 minutes, including rotating the trays after 5 minutes. When there was only one tray in the oven the baking time lessened to 8 1/2 minutes.
Look & texture - If you like your cookies softer and lightly browned take out of the oven when the edges just turn brown. They will continue to cook a little more on the cookie sheet but will not become a hard/crunchy cookie.
Substitutions - Instead of an egg you can use an egg substitute (I didn't have any on hand when I made these). You can also try substituting more white flour for whole wheat flour or using a sugar substitute. If you make it with any of these variations please let me know how they come out so I can try them myself!
ENJOY :)
Number of Servings: 48
Recipe submitted by SparkPeople user CARADAWN.
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 2.9 g
- Cholesterol: 9.6 mg
- Sodium: 47.1 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
Member Reviews