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Preheat oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
Cream butter and sugar together for 3-4 minutes, until light and fluffy.
Add egg and vanilla extract and mix until combined.
Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Dough will be very thick. You might need to use a spatula or your hands to help it all come together.
On a lightly floured surface and using smaller amounts of dough at a time, roll out dough to about 1/8 to a 1/4 inch. IF you roll them out too thickly, they might spread a little bit. If the dough sticks to the rolling pin, lightly sprinkle the top of the dough with flour. See my notes about rolling out the cookie dough below.
Use cookie cutters to cut out cookies, then transfer to cookie sheet. (If you want to be completely sure that they don’t spread even a little, put them on parchment paper and freeze them for 7-8 minutes before baking them.)
Bake cookies 6-8 minutes. Remove from oven just before they start to brown on the edges.
Allow cookies to cool for 4-5 minutes, then move to cooling rack to finish cooling.