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Heirloom Sugar Cookies

Look no further for the recipe you wanted to be remembered for long after you are gone. These cookies are the perfect soft and chewy combination and are packed full of sweet vanilla flavor that will have you grabbing "Just one more,".
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 Cups  all-purpose flour Low Tox Swap: Always choose Organic
  • 1/2 tsp baking powder Low Tox Swap: Aluminum Free
  • 1/2 tsp baking soda
  • 3/4 Cup Salted Organic Butter (1 ½ sticks) softened at room temperature but still cool
  • 1 1/4 Cups Cane Sugar Low Tox Swap: Choose Organic
  • 2 tsp vanilla I use four fold vanilla and its heavenly

Equipment

  • Baking Sheet Low Tox Swap: Use stainless steel instead of aluminum
  • Parchment Paper Low tox swap : Choose unbleached chlorine free parchment paper
  • Hand or Stand Mixer
  • Measuring cups/spoons
  • Cookie Scoop Optional but awesome for uniformed cookies

Method
 

  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Use a stand mixer or hand mixer to beat together the butter and sugar until creamy, starting on low speed and then increasing the speed to medium-high. Add the egg, egg yolk and vanilla and mix in on medium speed until incorporated, scraping down the sides of the bowl as needed.
  4. Add the dry ingredients to the wet and mix on low speed until combined.
  5. Roll the dough into 1-inch balls or use cookie scoop for more uniformed cookies. Place on the parchment-lined baking sheet, about 2 inches apart. Bake one pan of cookies at a time, for 8-10 minutes, until tops are almost set and bottoms are light golden brown. For soft and chewy cookies, be careful not to over bake. (The cookies will be a little puffy when you take them out of the oven and will flatten more as they cool.)