Jumbo Sugar Cookies

This past weekend we took a trip to Washington, DC and were listening to some audio books in the car. One of the girls’ favorites, Junie B. Jones, had a story line which revolved around a school cafeteria and some particularly coveted sugar cookies. So, being the food-obsessed person that I am, by story’s end I too was longing for one of those big cookies and resolved to bake a batch as soon possible. These most definitely meet the exacting standards of my own first grader and I think would make Junie B. happy. EVEN BETTER, they’re salt free / low sodium (!!) so feel free to love them too.

Yields 2 dozen cookies.

INGREDIENTS

1 c. (2 sticks) unsalted butter, softened
1 1/3 c. sugar
2 t. pure vanilla extract
1/2 t. pure almond extract (optional)
1 egg
1 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
2 1/4 c. all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees.  Get out two baking sheets and set aside.

Cream butter and sugar in a large mixing bowl. Add extract(s) and egg and beat well. Stir in baking soda and flour. Scrape the sides of the bowl, then stir until everything is well incorporated.

Scoop batter and drop by 1/8 c. fulls onto an ungreased baking sheet (a large cookie scoop works wonderfully here). Flatten cookies with the bottom of a glass dipped in sugar.

Place baking sheet on middle rack in oven and bake 12 minutes. Remove from oven, then remove cookies to a wire rack to cool fully. Store in an airtight container.