1.

Preheat oven to 350°F. Line two baking sheets with parchment paper, or silicone baking mats.

I used Reynold’s parchment paper – it’s non-stick AND compostable!

2.

Measure flour by fluffing it several times with your measuring cup to lighten it, then scoop a heaping portion and level it off with the back of a knife. Add flour to a bowl (not your mixing bowl), whisking together with baking powder, baking soda and salt. Set aside for a moment.

Scooping directly from the bag without fluffing compacts the flour, resulting in dry cookies.

3.

Using a mixer, beat butter and both sugars for 1-2 minutes. Add egg and vanilla extract, mixing until light and fluffy, scraping the sides of the bowl as needed. On low speed add in flour mixture and mix until combined.

4.

To the cookie dough, add ~3/4 cup of Sixlets candies and, using a rubber spatula (or your hands), gently stir to combine.

(The remaining ¼ cup of Sixlets will be pressed into the top of the cookies to help your cookies show their bold and beautiful colours!)

5.

Scoop balls of dough about 3-tablespoons large. Drop the dough onto the lined cookie sheet, forming mounds. Leave about 2 inches between.

I used an Oxo Good Grips Large Cookie Scoop, which is a size 20 portioner and holds 3 tbsp of dough. But the actual size of the scoop is less important than ensuring that they are a uniform size, both for even baking and easy carb-counting.

6.

For a soft cookie: Bake for 10-12 minutes, until the edges of the cookies are set but the centre is still slightly under-done. Then grab those remaining Sixlets candies that you set aside in Step 4; nestle several (5-6 pieces) onto the top of each cookie. Bake an additional 3 minutes.

Don’t wait until they look “done” before taking them out of the oven - they will continue to cook as they sit for cooling. being slightly under-done is what makes them soft and chewy.

For a crispier cookie: Continue baking for another couple of minutes (total of 15-18 minutes).

For smaller dough portions (1 ½ tbsp in each cookie): Bake for a shorter period of time (total of 8-11 minutes).

7.

For perfectly round cookies, as soon as the cookies come out of the oven (while they are hot and still on the warm baking sheet): Place a round glass or bowl (bigger than the cookie) upside down over the cookie. Gently swirl the glass in a circular motion so that the edges of the cookie bounce against the inside of the glass, creating a perfectly round shape. Alternatively, you could use a large, round cookie cutter in the same way.

8.

Allow the cookies to cool completely.

Then enjoy a cookie with ice cream or milk as you celebrate what an awesome Dragon Tamer you are!

Store in a covered container up to 3 days. Freeze in an air-tight container for up to 3 months.

(This recipe was adapted from CelebratingSweets.com. Check out their website for many other yummy recipes!)