Small-batch Giant Christmas Cookie

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1/4 tsp Cream of tarter
  • 1/4 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter, unsalted

• Other

  • Sprinkles for rolling

Found on bakingmischief.com

Description

Directions

• In a medium bowl, cream butter, oil, granulated sugar, powdered sugar, vanilla, and egg yolk until completely incorporated, 1 to 2 minutes.
• Add flour, baking soda, cream of tarter, and salt and mix until just combined. Cover and chill for at least 2 hours, up to 24, until dough is firm enough to handle.
• Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat.
• Divide dough into 6 evenly sized balls. Roll in sprinkles and place on prepared baking sheet spaced evenly apart. Gently press dough so it is slightly flattened, about 3/4 inch. Bake for 11 to 14 minutes until cookies look set. Cool completely on baking sheet.

Nutrition