Yield: Yields about 2 dozen cookies
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In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.
I have made these a few times, and they are absolutely delicious!!I prefer the chewy version, and not the crispy crunchy one. They're really easy to make. These cookies are great. I will continue making them!
I did not like these! I made one change - I didn't have crisco - and maybe that made the difference, but I thought these were too sweet and not pretty enough to serve to guests. My husband loves cookies but I know these won't tempt him...
I made these for a fundraiser and they are amazing! They melt in your mouth. I've been making these and the Crunchy Sugar Cookies (also here on Fine Cooking) and can't decide which I like better; both are fantastic! I reserved a small plate for my husband and kids and they are getting rave reviews. I told the 10 year old that they were going to be sold at a bake sale and he asked if he could buy them! =) I have to agree with him that these may be the best cookies I've ever made.
These were easy and good. I did not roll them in sugar before baking and they were plenty sweet, In fact next time I would probably use 3/4 c. sugar and not add the extra 2 tablespoons.
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