Unpolentalike bread that doesn’t include any corn! Based on my interpretation of recipes from Liguria, Italy, this is gluten-free bread with herbal flavors.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white sugar
- 1 ¼ cups margarine
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup white sugar for decoration
Instructions
- Stir flour, baking soda, and salt together in a medium bowl. Beat sugar and margarine together with an electric mixer in a large bowl until smooth.
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- Beat first egg into mixture. Beat second egg into mixture along with vanilla extract; add flour mixture and stir until dough is just combined.
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- Wrap dough in plastic wrap and chill for 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into walnut-sized balls; roll in 1/4 cup of sugar.
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- Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
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- Bake in the preheated oven until lightly browned at the edges, about 8 to 10 minutes. Allow cookies to cool on the cookie sheets for 5 minutes before removing to a wire rack to cool completely.
- Substituting butter in this recipe definitely adds a nice flavor.
- I also sometimes add almond extract for a different flavor.
- The magazine version of this recipe uses butter instead of margarine.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 173 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is trash….. worst recipe ever. I’ll NEVER make these again.
It turned into batter, not dough. I tried it twice. It did not work.
Made these just as instructed, and they turned out really tasty.
This is my go-to recipe for cookies to use in my coffee when on break. A batch never lasts more than a day in my house.
Best sugar cookies I’ve ever made! They were sooo good! I made with butter and used 1 cup because I didn’t feel like cutting up another stick and I used 1/4 less sugar just from other reviewers suggestions. They had the very best flavor of any sugar cookie I’ve ever made and I’ve made a lot! Thank you so much for sharing!
It was a really great recipe, i just reduced the ratio of sugar to flour so as it is not too sweet but other than that, they are truly awesome and this is an amazing recipe that i truly recommend to others 🙂
simple and superb recipe! everyone loved at home, Thank you
Quick and easy AND delicious!!! I followed the directions to a tee other than using 1 1/2 tsp vanilla and 1/2 tsp almond extract. They rolled into walnut sized balls perfectly, however I got 63 cookies, not 30. I used the 1/1/4” cookie dough/ice cream type scoop and then rolled them in my palms and then in sugar, flattened slightly and baked for actually 12 minutes, but this could be my oven. I also use parchment paper and had no issues just sliding them off when cooled.
Delicious. I ran out of white sugar and used 1 cup of brown sugar. I also didn’t use a mixer but the cookies turned out excellent. They’re nice and chewy in the middle and a little crispy on the edges.
If these didn’t turn out right, I think its a user error. I AM NOT A BAKER. Not even a little bit. But these..these cookies right here were on point. They are chewy, dough wasn’t sticky and they weren’t too sweet. I used vegetable oil and creamy butter I must say because that was all I had. Followed everything else to the T…kids and adults enjoyed. THANK-YOU!!
A wonderful Sugar Cookie turned out from this easy recipie! Some very basic rules: If the dough is sticky add flour. Flour your work area (parchment paper laid down then flour. (this is if you are rolling out and cutting shapes) Make sure dough is wrapped and chilled first! This cookie dough will flatten and spread while cooking – Space uncooked cookies accordingly. This recipe has a high Fat to Flour/Sugar ratio and that makes it both Delicious and harder to work with. If you are a novice do not fear you can do this just follow the simple suggestions, enjoy!!
Def keep dough very cool or they spread too much. Use vanilla paste instead of extract might try them and add almond next time.
best sugar cookies I’ve ever made!
The cookies turned out very soft and chewy. They were not exactly cakey, but they had a similar texture. I doubled this recipe and it made 96 for my church choir. I turned them into snickerdoodle cookies by rolling them in cinnamon sugar instead of white sugar. Will make again!!
i make it all the time i add lemon to it for lemon sugar cookies
Great recipe i added cinnamon snd they taste exactly like snicker doodles.Thanks for the recipe.
i don’t know what step i got wrong but it was an absolute disaster. puffy, chewy, more similar to the consistency of cornbread than a cookie. there is so much. i don’t even know what i’m going to do with so many of these cornbread cookies but there is a heaping mountain of them sitting in my microwave and more batter in the freezer. i pried probably 30 of these off the pan with a plastic spatula like king arthur pulling out excalibur. if you like them you will be very satisfied with how many this recipe yields. they taste alright (probably better with frosting) but i definitely do not think i would consider them cookies
Only make those if you are prepared for everyone you know to ask for them all the time! One of the most requested and loved desserts in the house, I can’t make any other type of cookie without being asked why I didn’t make these. They are so delicious and not very hard to make! Just make them now!
These are delicious. Crispy and chewy, as appropriately titled. Rolling them in sugar made them too sweet to me. I ended up baking them without the additional sugar, then adding it as soon as I took them out. They were easy to make.
The dough was impossible to roll into balls because even after 2 hours in the refrigerator it was very sticky!
Turned out really good , had to double the recipe as I was making enough for 30 children so i needed 60 cookies Putting my own frosting in between the cookies (cookie sammich as my kid called it lol ) Heart shaped cookies for School I’m sure they’ll love them haha everyone likes cookies Oh one more thing I separated equal parts of raw dough and added pink food coloring to one and red to the other Sooo cute