Smaller, dependable cookies made to bake evenly, stay soft, and hold their shape well for sharing or packing.
ABy Annebala
Servings
24
2 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
0.5 tsp salt
0.75 cup unsalted butter
0.75 cup light brown sugar
0.25 cup granulated sugar
1 piece egg
2 tsp vanilla extract
1 cup Mini Smarties
Calories
168 kcal
Protein
2g
Carbs
23g
Fat
8g
Fiber
1g
Sugar
14g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F. Line 2 baking sheets with parchment paper.
2. Whisk the all-purpose flour, cornstarch, baking soda, and salt in a bowl until evenly combined.
2 cup all-purpose flour,
2 tsp cornstarch,
1 tsp baking soda,
0.5 tsp salt
Dough
3. In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar until creamy and slightly fluffy. Beat in the egg and vanilla extract until smooth.
0.8 cup unsalted butter,
0.8 cup light brown sugar,
0.2 cup granulated sugar,
1 piece egg,
2 tsp vanilla extract
4. Add the dry ingredients to the butter mixture and mix just until no dry streaks remain. Fold in most of the Mini Smarties, saving a small handful for the tops.
2 cup all-purpose flour,
2 tsp cornstarch,
1 tsp baking soda,
0.5 tsp salt,
1 cup Mini Smarties
Bake
5. Scoop small portions of dough onto the prepared baking sheets, leaving space between them. Press a few reserved Mini Smarties onto each dough ball for a neat finish.
1 cup Mini Smarties
6. Bake until the edges are lightly set and the centers still look soft, 8 to 10 minutes. Do not overbake.
Cool
7. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container once fully cool to keep them soft.
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