Jean Moore'S Cookies
These classic cookies offer a buttery, sweet flavor with a crisp texture, perfect for sharing with friends and family or enjoying as a delightful treat any time.
Ingredients
Instructions
- Mix all ingredients and roll thin.
- Spray a cookie sheet with Pam.
- Bake in a 325°F oven.
- Remove from the cookie sheet while warm.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to balance the sweetness. If you're out of vanilla extract, almond extract can be a delightful substitute. To achieve the perfect thinness, roll the dough between two sheets of parchment paper. If you want to experiment, try adding chocolate chips or chopped nuts for added texture. These cookies are versatile and can be adapted like many American recipes.
Serving Suggestions
These cookies are perfect for afternoon tea or as a sweet snack after dinner. They pair beautifully with a cup of coffee or milk. For a fun twist, serve them alongside a scoop of ice cream or crumbled over yogurt. If you’re hosting a gathering, consider serving them with Penuchi for a delightful dessert spread.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them in a single layer, then transfer them to a freezer bag. When ready to enjoy, simply leave them at room temperature for a few minutes or warm them in the microwave for a few seconds to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Jean Moore'S Cookies contains roughly 735 calories, with 13g protein, 116g carbohydrates, and 10g fat. It is an excellent source of iron (28% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 724mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. Start with a 25% substitution and see how the cookies turn out. You might need to adjust the liquid slightly to maintain the right consistency.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool. Keep an eye on them after 10 minutes of baking, as oven temperatures can vary.
Can I double the recipe and freeze the dough?
Absolutely! You can double the recipe and freeze the dough. Roll it into logs, wrap tightly in plastic wrap, and then place in a freezer bag. When ready to bake, slice off the desired amount and bake from frozen, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).