Ingredients
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115g Unsalted butter
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180g Sagay Low G.I. Sugar
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1 Egg
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8g Mccormick vanilla extract
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190g All purpose flour
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3g Mccormick iodized salt
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2g Baking soda
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5g Baking powder
Directions
Steps
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1
Done
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Preheat the oven to 175℃ and line a baking tray with parchment paper. |
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2
Done
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In a mixing bowl, beat the unsalted butter and Sagay Low G.I. Sugar until light and fluffy. |
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3
Done
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Add the egg and McCormick vanilla extract, then beat for 2-3 minutes until well combined. |
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4
Done
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In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and iodized salt. |
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5
Done
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Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix. |
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6
Done
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Rest the cookie dough for 30 minutes. |
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7
Done
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Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking tray, leaving space between each portion. |
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8
Done
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Bake for 12-15 minutes, or until the cookies are golden brown around the edges. |
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9
Done
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Remove from the oven and allow the cookies to cool before serving. |
