Total TimePrep: 10 min. Bake: 10 min./batch
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft).
- Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts2 each: 81 calories, 4g fat (2g saturated fat), 21mg cholesterol, 71mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
Jul 10, 2015
Fabulous flavor in a crisp cookie. Very simple to make. I always double or triple the recipe and they stay fresh in plastic containers for a couple of weeks, if they last that long.
Nov 22, 2014
I made these today and I love the flavor. However, I was looking for a more of a round style teacake like the images I grew up with. These are more on the puffy style. Thanks for sharing. Keeping the recipe for the future cookie drop type.
May 24, 2013
These were simple to make and tasted great. I wouldn't' change a thing.
May 17, 2011
excellent as it stands no adjustments required
Aug 18, 2010
I love these! Even my picky 10 year old son and husband (he doesn't like sweets) love these. I added an additional 1/4 cup butter.
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