Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla powder until fully combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 5: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
- Step 6: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For optimal freshness, store your Butternon-alcoholic vegetable stock cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
- If you want to enjoy your cookies warm, simply reheat them in the microwave for about 10-15 seconds, just enough to soften them without making them too hot.
- These cookies pair wonderfully with a glass of cold milk or a steaming cup of herbal tea, making them a delightful treat for any occasion.
- For an extra touch of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients; it complements the sweetness beautifully and adds a cozy warmth to each bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 8g