Old Fashioned Chewy Sugar Cookies

The sugar coating gives these cookies delicious texture and a sparkly finish.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 ml	softened butter
1 1/2 cup / 375 ml	granulated sugar
2 tsp / 10 ml	vanilla extract
1/2 tsp / 2 ml	salt
4 tbsp / 60 ml	Naturegg Simply Egg Whites, well shaken
2 1/4 cup / 550 ml	all-purpose flour
2 tsp / 10 ml	baking powder
about 1/2 cup / 125 ml	coarse sugar

Preheat oven to 350°F (180°C).
Beat butter, sugar, vanilla and salt using an electric mixer until fluffy; add egg whites and beat just until smooth, scraping the bowl as needed. Blend flour with baking powder; add to mixer and beat on low until a thick dough forms.
Roll 1 tbsp (15 ml) portions of dough into balls. Roll in sugar and place on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. (Do not flatten, cookies will spread as they bake.)
Bake, in batches, for 12 minutes or until golden around the edges. Cool completely on baking sheets.

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
For a festive touch use coloured decorator's sugar. To make your own: place sugar in a ziptop bag, add a few drops of food colouring and massage bag until desired colour is reached.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.