Note: I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.
I’m slowly getting ready for my family’s vacation. One thing we like to do, is have treats to take with us for our road trip and during the week we are there. We will be packing a lot of lunches to take on our adventures, so what better to pack in your lunch but a few sugar cookies? As an ACH Ambassador, I was asked to make a recipe using Karo Syrup, so I scoured their site and found these sugar cookies. Originally the recipe was supposed to be for Gluten Free Sugar Cookies, but I only had approximately one cup of gluten free flour left, so I substituted regular flour in the recipe. I also only had a half a teaspoon of vanilla, so I also added a half of a teaspoon of almond extract as well. The recipe below will be as I made it. You can visit the gluten free sugar cookie recipe above to see how it was made by Karo.
Karo syrup is a trusted product that has helped people create beautiful, delicious desserts for more than 100 years. It is the only widely distributed brand of corn syrup that contains 0 grams of high-fructose corn syrup.
I definitely try to stay away from high-fructose corn syrup for my family, so this is good news to me. I also like that the company takes part in the No Kid Hungry campaign. You can find out more on the Karo Syrup Facebook page. Karo Syrup has a ton of recipes and a very fun way to search by types of recipe on their site. You can type in a key word or pick categories such as cookies, cooking with kids, no bake, etc. Check out the recipe below and let me know if you try it either way: regular or gluten free.
Sugar Cookies made with Karo Syrup
- 2-1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon salt
- 1-1/4 cups sugar
- 10 tablespoons butter softened
- 1 egg
- 1 tablespoon Karo® Light Corn Syrup
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- Combine flour mix, baking powder, and salt in a bowl and set aside.
- Combine sugar and butter in the bowl of a stand mixer and blend until smooth. Add egg, corn syrup and extracts and continue mixing until well blended. Add dry ingredients and mix on low speed for 1 to 2 minutes or until a smooth dough forms.
- Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.
- Preheat oven to 375˚F.
- Roll dough into 1-inch balls and arrange 3-inches apart on an ungreased baking sheet. Flatten slightly to 1/2-inch thickness (if dough becomes too soft refrigerate for an additional 10 minutes prior to baking).
- Bake for 8 to 10 minutes or until firm in center. Remove from oven and cool on baking sheet.