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Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets. I just spray them with cooking spray. Place butter, brown and white sugar, butter, corn syrup or light honey, vanilla, lemon extract (if using), baking powder, baking soda, salt, and egg in a large mixing bowl. Beat with an electric mixer until well blended.


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Beat in the egg and vanilla. Sift together the flour, baking powder and salt in another mixing bowl. Now slowly stir in some of the milk and alternate with the dry ingredients to the creamed mixture.


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Instructions. In a large bowl, whisk together flour, baking powder and salt. In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition.


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1 teaspoon lemon extract (or almond extract - almond is our favorite!) Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and.


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Preheat your oven to 350 degrees. Grease a large baking sheet. In a large mixing bowl combine the dry ingredients. Add in the wet ingredients and then mix well with a hand mixer for about three minutes. Roll the dough into small balls and space about two inches apart. Top with sprinkles.


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In a bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on medium speed for 2 minutes until light and fluffy. 2. Add eggs and vanilla and mix until smooth, scraping sides of bowl as necessary. 3. Turn mixer to low and add baking soda, baking powder, and salt. Stir to combine.


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Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, eggs, and vanilla together for 2 minutes on medium speed, creaming until pale in color and fluffy, scraping the sides of the bowl as necessary.


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Add eggs, lemon, vanilla and sour cream. Mix until well combined and smooth. Add sifted dry ingredients and mix until well combined. Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass or roll out and cut into shapes. Bake at 350 degrees F just until the edges start turning color (7-10 minutes).


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To prepare the cookies: In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, stirring on medium for another minute. Add the flour, salt, cream of tartar, and baking soda, stirring on low just until combined. Use a small cookie scoop to portion out 2.


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Ingredients. ¾ cup butter slightly melted. ¾ cup butter slightly melted. 2 ½ cups all purpose flour. 2 ½ cups all purpose flour. 1 cup white sugar. 1 cup white sugar. ½ cup brown sugar. ½ cup brown sugar.


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Add the egg and then mix with a hand mixer for two minutes or until well mixed. Do not over mix. Add the chocolate chips in with a large spoon. Using a medium cookie scoop (about 1 ½ tablespoons), measure out your dough. Roll into balls that are tall and cylindrical shaped instead of round.