I've never found a sugar cookie recipe that I liked. Either they are too crisp, too soft so that they fall apart, tasteless or a combination. My husband had the idea to take a ginger cookies recipe and turn it into sugar cookies. I replaced the molasses with Golden Syrup, removed the spices completely and added in vanilla. They turned out better than I expected. My husband thinks that they taste like glazed Krispy Kreme donuts. They are soft but chewy, not crumbly at all. No need for frosting. And they won't last long either!
Golden Syrup Sugar Cookies
1 1/2 cups butter, softened (no substitutes)
2 cups granulated sugar
2 eggs
1/2 cup Golden Syrup
1 tablespoon pure vanilla extract
4-1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
Additional sugar for rolling
1. In a mixing bowl, cream butter and sugar. Beat in the eggs, Golden Syrup and vanilla.
2. Combine the flour (I spoon the flour into the measuring cup and then level it with a knife), baking soda and salt; gradually add flour mixture to the creamed mixture.
3. Roll into 1-1/2 inch balls, then roll in sugar. Place 2 inches apart on un-greased baking sheets.
4. Bake at 350-degrees for 8-10 minutes or until puffy and just starting to brown. Be careful not to over bake them.
5. Remove to wire racks to cool.
This makes about 42 cookies, depending on how big you make them.
