On Tuesday I made two of Sarah Lynn’s cookies – the chocolate cookie and this one, the sugar cookie. This isn’t my first go at the sugar cookie, but I never shared my thoughts about it.
We are now half done with her cookie cookbook. All Classic Cookie’s have been made, eaten and ranked – see rankings below.
Like all of the other cookies, the recipe is reasonable if you have or can find the ingredients. I am now the proud owner of molasses, tapioca starch and a few other things I normally wouldn’t have in my cabinet.
I made two big cookies because easier for sharing and so I can move onto the next cookie in a timely manner.But first sprinkles. What’s a sugar cookie without sprinkles? My secret, after you roll your dough ball and flatten it a bit, press it down on a plate of sprinkles for maximum surface coverage.
Notes on the recipe:
- Never, ever underestimate the thickness of coconut flour. This is seriously a moisture suck.
- I used PEScience snickerdoodle protein as my base flavor instead of vanilla because it’s what I had on hand. PEScience Select Protein is a whey casein blend, so it’s a little thicker than just a whey blend.
- I used Splenda as my sweetener instead of stevia.
- I liked this cookie, didn’t love it. I think because it is a little drier than I like for a cookie, however, because of the ingredients I could it this raw – so that may need to happen.
- It’s a little more crumbly, so maybe as an ice cream topping – that would be a good decision.
- Sarah suggested a variation of the cookie with raspberry for a thumbprint, but I picked sprinkles for a standard sugar cookie. Still a solid choice!
Total macros per cookie: 5.1F/21.2C/5.2P
The cookie rankings:
- Peanut Butter Cookie
- Double Chocolate Fudge Cookie
- Almond Butter Oatmeal Chocolate Chip Cookie
- Chocolate Cookie
- Molasses Ginger Cookie
- Oatmeal Raisin (minus the raisins)
- Sugar Cookie
- Fudge Brownie Cookie
- Chocolate Chip Cookie