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Potato Sugar Cookies

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Print Recipe
Cuisine: American
Prep Method: Baked

Dish

DessertSnack

Prep Time

20 Mins

Cook Time

10 Mins

Serving

Serves 30

Ingredients

+

Sugar Cookies

  • 1-1/2 cups (340g) Salted Butter, softened
  • 2 cups (450g) Granulated Sugar
  • 4 each (215g) Large Eggs
  • 5 cups (675g) Cake Flour
  • 1 cup (50g) Dehydrated Potato Flakes (Instant Mashed Potatoes)
  • 1/2 tablespoon (8ml) Pure Vanilla Extract
  • 1 tablespoon (2g) Baking Powder
  • 2 teaspoons (2g) Kosher Salt

Preparation

  1. In a stand mixer or in a bowl with a hand mixer cream together the butter and the sugar until light and fluffy. With the mixer running at low speed add the eggs one at a time, waiting until fully incorporated before adding another.
  2. Add the vanilla and mix until incorporated.
  3. Add the flour, baking powder, and salt, mix gently until the dough is combined. Add the potato flakes and mix again until combined.
  4. Using a 2-ounce portion scoop out 30 cookies. Arrange the cookies on a sheet pan, you should get 6-8 cookies per pan when properly spaced. Pat the cookies down slightly so they are 2 inches in diameter and about 1/2 inch thick.
  5. Bake the cookies at 350 °F (177 °C) for 10 minutes. For best results place the rack of your oven directly in the center.
  6. Be sure to cool the cookies on a wire rack for about 10 minutes.
  7. Make sure cookies are completely cool before decorating.
  8. Store in an airtight container for 3-5 days (they won’t last long because you’ll eat them all).

Notes

  • Nutritionals are based on one cookie at 2 ounces.

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Nutrition Facts Per Serving

Calories

240

Fat

10g

Sodium

170mg

Cholesterol

50g

Vitamin C

1mg

Carbohydrates

34g

Protein

3g

Potassium

54mg

Sugar

15g

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