Before I get to the recipe, here’s the link to a Book Giveaway that’s expiring in a few hours. Please make a comment and maybe win a copy of Beth Barany’s book!
These easy-to-make, melt-in-your-mouth sugar cookies vanish quickly from the cookie jar every season of year. The recipe makes a large batch, so cutting it in half is a possibility for those less enthusiastic about crispy, crunchy, sugary treats! Like last week’s Baked Caramel Popcorn, Drop Sugar Cookies work well for a book club or readers’ group get-together, kids’ party, or any other fun gathering.
Drop Sugar Cookies
Step #1: Make cookies.
1 cup softened margarine (or butter, if you prefer)
1 cup powdered confectioner’s sugar
1 cup sugar
1 cup vegetable oil (I use canola)
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
4-1/4 cups flour
1-Cream margarine and sugars together in a large mixing bowl.
2-Beat in eggs.
3-Add oil, vanilla, and lemon juice. Mix well.
4-Combine cream of tartar, baking soda, salt, and flour in another bowl. Then, add the dry ingredients to the liquidy dough. Mix well until cookie dough forms.
5-Cover with plastic wrap and chill several hours (or over-night).
Step #2: Make & Bake the cookies:
1-Preheat oven to 325°F and spray cookie sheets with vegetable cooking spray (like Pam).
2-Place about 1/2 cup of sugar in a shallow bowl. Find a flat-bottomed glass, and place beside the bowl with the sugar. (Add more sugar to the bowl as needed).
2-Roll dough into walnut-sized balls and place on a cookie sheet allowing a couple of inches between dough balls.
3-Flatten the dough balls with the flat-bottomed glass. Here’s how: Dip the glass’s bottom in sugar, then press a dough ball flat. Re-dip the glass’s bottom in the sugar, then flatten another dough ball. You’ll probably need to re-dip after each cookie.
4-Once cookies are flattened, sprinkle lightly (remember you’ve already added a bit of sugar when flattening the cookies) with colored sugar or sprinkles.
5-Bake in oven (about 8 minutes, but it depends on how thick you’ve made your cookies) until cookies are lightly browned at the edges.
6-Using a pancake-flipper, remove cookies immediately from cookie sheet to a cooling rack.
7-Repeat steps 1 through 6 until dough is gone.
8-Serve when cooled or store in an air-tight container until ready to eat. Enjoy!
1-You’ll get a “rhythm” going when making these cookies, so after the 1st sheet, the flattening process will go quickly.
2-I put the cookie dough back in the refrigerator between batches to keep it firm and easy to handle.
3-A trick I use to cool my cookies and not have to deal with cookie racks: Place a layer of heavy brown paper (the kind you wrap packages with) on the counter. Place cooked cookies, hot from the oven, on the brown paper rather than on racks. The paper absorbs any extra vegetable spray or other grease. Plus, when you’re done, just fold the paper up and toss it away – crumbs and all!
4-These cookies freeze well. Once cooled, they can be put in a tightly-sealed container and stored in the freezer for several months.
5-By the way, I press the dough balls out so my cookies are thin, and therefore extra crisp. I have to watch the baking cookies carefully so they don’t burn. If you make your cookies thicker, and therefore softer, they burn less quickly. But still keep a close eye on your Drop Sugar Cookies.
Appearing Monday on Whimsical Words: a guest post from speculative writer Phoebe Wray, author of the mystery-thriller, In Adam’s Fall..