Turbinado sugar is less refined and has larger, coarser granules, which glisten on top of sugar cookies. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes.

Kathryn Conrad
Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
56 servings (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir just until combined. Wrap in plastic wrap; chill 1 hour.

  • Preheat oven to 375°.

  • Combine turbinado sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Shape dough into 56 balls, using about 1 teaspoon of dough each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

  • Bake at 375° for 10 to 12 minutes or until golden on bottom. Cool on wire racks.

  • Young Chefs can:

  • Older Chefs can:

Nutrition Facts

43 calories; calories from fat 0%; fat 1.4g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.1g; protein 0.5g; carbohydrates 7.5g; fiber 0.1g; cholesterol 7mg; iron 0.3mg; sodium 50mg; calcium 6mg.
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