Thin Crispy Sugar Cookies
User Reviews
4.9
Thin Crispy Sugar Cookies
Description
This recipe blends flour, sugar, baking soda, and salt with cut butter and vinegar, which causes a slight fizz reaction helping leaven the dough and enhance tenderness despite the crisp final texture. Using a mixer to incorporate butter and vinegar uniformly results in a crumbly dough that spreads thin on baking sheets.
Dropped by teaspoonfuls with enough spacing to allow spreading, the cookies bake at a low temperature until edges turn just slightly golden while maintaining a mostly light color. Pressing pecans into each cookie before baking adds visual appeal and a contrasting texture component.
These cookies are well-suited for those seeking a delicately crispy cookie with minimal sweetness and added nuttiness from pecans. They can be enjoyed alongside tea or coffee or as a simple snack.
Use parchment paper or a silicone liner to prevent sticking and ease cleanup. Allow cookies to cool briefly on the baking sheet to set edges before transferring to a rack. Store in an airtight container to keep crispness.
Ingredients
- ¾ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon white vinegar (can use apple cider vinegar)
- ½ cup butter one stick) at room temperature, unsalted
- 25 pecans optional, whole
Instructions
- Preheat the oven to 300°. Line a baking sheet with parchment or a silpat and set aside.
- Add the flour, sugar, baking soda and salt to a large bowl and whisk together.
- Cut the butter into 1 tablespoon pieces and add to the flour mixture. Add the vinegar (it will start to fizz).
- Use a hand mixer to blend the butter and vinegar evenly into the dry ingredients until a crumbly dough forms. Use a 1 teaspoon measure to drop rounds of dough onto the prepared baking sheet at least 3 inches apart (I use a mini cookie scoop for uniform cookies)-- the cookies will spread out in the oven.
- Place a whole pecan in the center of each round of dough and gently press into the surface. Bake the cookies for 12-15 minutes or until the edges are just slightly golden.
- Let the cookies cool for 2-3 minutes on the sheet pan before transferring to a wire rack to cool completely. Store in an airtight container, in a single layer, separating each layer with a piece of parchment paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 113IU | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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