Ingredients for Agnes Sugar Cookies Thin Crispy
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
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How to Make Agnes Sugar Cookies Thin Crispy
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, ¼ cup heavy cream, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours, or until firm enough to roll out. This step helps prevent the cookies from spreading too much during baking.
- Preheat oven to 350°F (175°C). Lightly flour a clean work surface. Roll out the dough very thinly (about ⅛ inch thick).
- Use lightly floured cookie cutters to cut out desired shapes. Carefully transfer the cookies to lightly greased baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Baking times may vary slightly depending on your oven and cookie thickness. Watch carefully to prevent burning.
- Let the cookies cool completely on the baking sheets before serving or storing.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
7g
Carbs
2g
