Whether you keep them plain or dress them up with sprinkles, these cookies are so simple and tasty that you’ll love having them around the house. We enjoy them year-round but like our ginger cookie recipe, there’s something about the holiday season that makes them taste extra delicious!

STEP ONE – Preparations

1. Preheat the oven to 350°F with 2 oven racks in the middle.
2. Lightly spray 2 large baking sheets with canola spray.
3. Take out a stick of unsalted butter to soften.
4. Get out a stand mixer and a small bowl.
5. Set up 2 cooling racks.

STEP TWO – Make the Batter

Ingredients:

5 tablespoons unsalted butter
¾ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt

Instructions:

1. In the stand mixer, cream the butter and sugars on medium speed for 3 minutes.
2. Add the egg and vanilla and mix until smooth.
3. In the small bowl, combine the flour, baking powder, and salt.
4. Add the dry to the wet ingredients and stir to incorporate without overmixing.

STEP THREE – Bake the Cookies

1. Drop 18 tablespoons of batter onto the prepared baking sheets and press down with the back of a fork in a crisscross pattern.
2. Sprinkle with raw sugar or colored sprinkles.
3. Bake for 5 minutes.
4. Switch the sheets and bake for another 5 minutes until lightly browned around the edges.
5. Transfer the cookies to the cooling racks and cool for 5-10 minutes.

Recommended Serving Size: 3 cookies

Exchanges: 2 starch, 2 fat