Maypop Sugar Cookies

June 01, 2016


Preheat oven to 350°. Cut unbleached parchment paper for 2 large cookie sheets. Whisk flour, baking soda, baking powder and salt in a mixing bowl. Using an electric mixer or a combination of a fork and spoon, beat butter and sugar until smooth and fluffy. Continue by mixing in the egg, extract, juice and seeds until well combined. Gradually stir in flour mixture until well combined. Roll dough into 1-inch balls, then roll in granulated sugar. Place on baking sheet around 1½ inches apart. Bake for 8-10 minutes, or until cookies are lightly browned around edges. Let cool on baking sheet for 1-2 minutes before removing to a wire rack to cool completely.

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  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar, plus more for rolling
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons ripe maypop juice (can substitute storebought passionfruit juice)
  • 1 teaspoon maypop seeds, without pulp, for crunch and color (optional)
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