Ultimate Sugar Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Roman
They're crisp yet tender, keep their shape when baked, and, yes, taste great, too. But the number-one reason sugar cookie dough is such a seasonal smash is its versatility: You can slice and bake it, roll it thinly for cutouts, or
Ingredients
- 3/4 teaspoons kosher salt
- 1/2 teaspoons baking powder
- 3 cups all-purpose flour, plus more for rolling
- 1 1/2 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2" pieces
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Place racks in lower and upper thirds of oven; preheat to 325 °F. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two 3/4"-thick disks; wrap in plastic. Chill at least 2 hours.
- Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about 1/4" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
- Bake cookies, rotating baking sheets halfway through, until edges are golden, 12 –16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
- Decorate cooled cookies as desired.
- MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.
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