Potato Sugar Cookies
Servings: 30
These cookies are flaky, buttery, and delicious. Adding dehydrated potato flakes to classic sugar cookie dough promotes even browning, adds moisture, and creates a rich flavor that\'s irresistible. These holiday cookies are great for decorating or just enjoying as is.
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Ingredients
- 1 1/2 c Salted Butter softened
- 2 c Granulated Sugar
- 4 Large Eggs
- 5 c Cake Flour
- 1 c Dehydrated Potato Flakes Instant Mashed Potatoes
- 1/2 tbsp Pure Vanilla Extract
- 1 tbsp Baking Powder
- 2 tsp Kosher Salt
Instructions
- Preheat the oven to 350°F (177°C).
- For best results place the rack of your oven directly in the center.
- 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, fully incorporating each before adding another.
- Add the vanilla and mix until incorporated.
- Add the flour, baking powder, and salt, mix gently until the dough is combined.
- Add the potato flakes and mix again until combined.
- Using a 2-ounce portion scoop out 30 cookies and arrange 6-8 cookies on each sheet pan to provide proper spacing. Pat the cookies down slightly so they are 2 inches in diameter and about 1/2 inch thick.
- Bake the cookies for 10 minutes.
- Remove cookies and cool on a wire rack. Make sure cookies are completely cool before decorating.
- 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.