Ingredients for Coriander Drop Cookies
- Vegetable Shortening
- ¾ cup granulated sugar
- Vanilla Extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- Baking Powder
- Salt
- 1 teaspoon ground coriander
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How to Make Coriander Drop Cookies
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon pure vanilla extract.
- Add 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground coriander, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. Rotate baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
6g
Carbs
3g
