Truly, my love of cookie baking has set us back a few pounds. I decided to start developing healthier versions of our favorite cookies so we can enjoy them – but with less guilt, calories & love handles. This is not a low fat cookie – but is a lower fat, lower sugar cookie. This is the perfect cookie to pair with tea or coffee.
1 stick (8 ounces) melted butter
3/4 cup granulated sugar
3 large egg yolks
1 tablespoon vanilla extract
1/4 teaspoon fine salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees F.
Mix together butter and sugar until well blended. Mix in 1 egg yolk at a time and vanilla extract. Combine flour, baking soda, cream of tartar, and salt. Mix well. Add to the wet ingredients. Stir until dough is completely mixed.
Using a medium scoop (or heaping tablespoon), form dough balls. Place cookie balls on cookie sheet 2 inches apart. Do not flatten dough!
Bake for 10 -12 minutes until the surface of cookies has a cracked texture. The cookies should still look puffy and slightly undercooked. Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes.
Cream of Tartar – Do not omit. The combination of the baking soda & cream of tartar give that cute little craggy appearance on the top of the cookie.
Baking Soda – Do not replace the baking soda – cream of tartar combination for baking powder or your cookie will be puffy & cake like.
Melted Butter – Most cookie recipes are best when you cream the butter – not melt it. However, since you are using less better in this recipe the butter should be melted to absorb & evenly incorporate the dry ingredients.