Ingredients
1 cup Land O’ Lakes butter, room temperature
1 cup granulated Domino sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
½ tsp salt
3 cups Gold Medal all-purpose flour
Glaze
¼ cup Land O’ Lakes butter
½ cup granulated Domino sugar
1 tablespoon water
1 teaspoon vanilla
optional ~ powdered sugar to dust
Instructions
Preheat oven to 350°F/175°C
Line a baking sheet with parchment or a silicone mat. Set aside.
In the bowl of the stand mixer beat butter and sugar together for 1 minute until mixed. Add in eggs and vanilla and mix until incorporated, scraping sides as necessary.
Add in baking powder and salt, continuing to mix and finally the flour. Mix until dough just comes together.
Using a medium (2 tablespoon) cookie scoop drop the dough onto the lined baking sheet. Alternately you can roll the dough into balls if you want a thicker cookie.
Bake for 9-11 minutes until the edges are slightly golden. Don’t over-bake.
Glaze
While the cookies are baking combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Allow the glaze to cool slightly (about 5 minutes) to thicken.
When the cookies are done spoon one teaspoon of the glaze onto each cookie while they’re warm. If the glaze gets too thick just heat it up a bit more.
Dust with powdered sugar after the glaze has set if desired.
Recipe From Cookies and Cups and Photo courtesy of Martha Stewart.
