Xinjiang sugar cookies, golden and crispy, with an endless aftertaste, have a unique rich and aromatic flavor.

2 eggs and 60 grams of granulated sugar, mix together evenly.

Melt 60 grams of unsalted butter and mix well.

Sift in 3 grams of baking powder and 200 grams of all-purpose flour.

Gently mix with a spatula until it forms a dough; there is no need to stir vigorously.

Sprinkle some flour on the cutting board, pour the dough onto it, and then sprinkle a little flour on the surface.

Fold the dough from the outside toward the inside a few times, gently bringing it together without needing too much kneading.

Roll the dough into a sheet 0.5cm–1cm thick using a rolling pin.

Cut out the shape using a mold. Note: If you don't have a mold, you can just cut it with a knife.

The surface is covered with fine granulated sugar.

Note: If the surface is too dry, you can brush a little water to help the granulated sugar stick.

Preheat the oven to 180℃, and bake for about 15 minutes.

After baking, let it cool completely before sealing and storing.

Xinjiang sugar cookies, completed O(∩_∩)O

Has a unique mellow and rich taste.

Crispy on the outside and tender on the inside, with a rich roasted aroma.

Golden and crispy, with an endless aftertaste.