Peeta's Sugar Cookies - 24g

This definitely falls under the "other yummy goodness" section of this blog. If you are strict about your low carb diet, just skip this post.

These are hands down the best sugar cookies I have ever had... and that says a lot coming from a girl with a sweet tooth whose favorite cookie is a sugar cookie.

When my dear friend, Lauren at What's In Lauren's Tummy? posted this recipe, I was intrigued but hesitant because it comes from an unofficial cookbook based on the movie, The Hunger Games. Then I remembered that two other go-to recipes I make came from the Friends TV show cookbook and they're fabulous. After Lauren said they were the best ever, I knew I had to make them.

And she was not wrong.

There's no way to describe how good they are. I don't know if it's the sea salt or the turbinado sugar or what, but they are the bomb. They're soft and chewy, yet oh-so-slightly crunchy on the outside and sweet, but not sickeningly so.

They're just... amazing.

Make them and plan on eating an entire dozen yourself because you won't be able to stop.

Photo credited to Lauren!

 

Sweet Sugar Cookies from a Sweetie
The Unofficial Hunger Games Cookbook
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon coarse sea salt
1 egg
1 teaspoon vanilla extract
1 cup (2 sticks) butter, softened
1 cup white sugar
1/2 cup turbinado sugar
3 tablespoons white sugar
Preheat oven to 375 degrees.

In a medium-sized bowl, sift together the flour, baking soda, baking powder, and sea salt. In a small bowl, beat together the egg and vanilla.

In a large bowl, cream together the butter, 1 cup white sugar, and the turbinado sugar. Cream until light and fluffy, at least 5 minutes. Add egg and vanilla mixture, mixing completely. Gradually blend in the dry ingredients.

Pour 3 tablespoons of white sugar into a small bowl. Roll rounded teaspoonfuls of dough into small balls. Roll balls in sugar, then place onto ungreased cookie sheets.

Bake for 8-10 minutes, or until just barely golden brown at the edges. If the cookies don't look completely done, that's okay. let cookies stand on sheet for 5 minutes before removing to cool on wire rack.

The book claims this makes 1 dozen, but I can easily get 2 dozen out of this recipe.

The counts

Serving size: 1 cookie

Net Carb: 24g! OUCH!

Protein: 1.8g

Fiber: .4g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.