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Cookies

Prep 15m
·
Cook 18m
·
Total 33m
Cookies Image
Anand @anand

Ingredients

Steps

1
Line two large baking sheets with parchment paper.
2
Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl.
3
Add the egg and beat for 7 to 8 minutes or until very light and fluffy.
4
Stop to scrape down the bowl.
5
On low speed, add the bread flour, corn flour, corn powder, baking powder, baking soda and salt; beat just until the dough comes together, no longer than 1 minute.
6
Use a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure) to portion out all the dough on one of the baking sheets.
7
Pat the tops of the dough domes flat.
8
Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour (or up to 1 week).
9
Preheat the oven to 350 degrees.
10
Divide the chilled dough portions between the two baking sheets, spacing the portions at least 4 inches apart.
11
Bake for 18 minutes or until the cookies are lightly browned on the edges yet still bright yellow in the center.
12
Cool the cookies completely on the baking sheets before serving or storing.

Nutrition Facts

  • Calories
    250kcal
    12%
  • Fat
    13g
    20%
  • Saturated Fat
    8g
    40%
  • Carbohydrates
    30g
    10%
  • Fiber
    1g
    4%
  • Sugar
    15g
    30%
  • Protein
    3g
    6%
  • Cholesterol
    30mg
    10%
  • Sodium
    150mg
    6%
Percent Daily Values are based on a 2,000 calorie diet.

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