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I grew up knowing these as Swedish sugar cookies, though they are not at all Swedish. Therefore I’m renaming these crunchy on the top, tender on the inside babies Texas Sugar Cookies. They couldn’t come from anywhere else.
Mix wet* ingredients (butter, sugar, egg, vanilla) until fluffy. Mix dry ingredients together in a separate bowl. Mix dry and moist ingredients together on low, just until batter comes together.
Form dough into 1-inch balls. Place balls 1 to 2 inches apart on a cookie sheet lined with parchment paper. Flatten balls with the bottom of a glass dipped in sugar.
Bake at 325 degrees Fahrenheit until set. They’re best when taken out just before or at the beginning of turning slightly golden.
Pass out from the deliciousness. Yum!
*When baking, sugar is considered a wet ingredient
If you have any questions about how to make these, see the step-by-step photos on the corresponding blog post, linked just below the photo!