Ingredients

The following ingredients have 18 Servings
  • 1 cup cane sugar
  • ½ cup unsalted butter
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup melted white chocolate (optional)
  • Crushed peppermint (optional)

Instruction

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In the bowl of a stand mixer, beat the sugar and butter on medium speed for 2 to 3 minutes, or until combined. Add the water, apple cider vinegar and vanilla extract and beat for 1 more minute.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • With the mixer on low speed, add the dry ingredients to the wet ingredients and whisk until just combined.
  • Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 12-14 minutes or until cookies are slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  • Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.