I used to spend hours baking and decorating cut out sugar cookies. It was like therapy for me, a way to tune out the rest of the world for a while. I still enjoy making sugar cookies but I just don’t have time for the detailed work that goes into decorating those cut out cookies. As I was sifting through my grandmother’s recipe box I came across this great recipe. As with most of her recipes, the original source is unknown. However, the internet is a great tool and I did find the modernized version of this recipe on the Betty Crocker website. Following the recipe directly left me with slightly burned cookies so I altered the baking time a bit and the second batch turned out slightly soft – just the way I like them! The original recipe also makes some pretty small cookies so I also changed the amount of dough used for each serving.
- If you aren’t a fan of lemon flavor, feel free to leave the zest out or swap it for another citrus flavor (lime, orange or maybe even grapefruit).
- It is really easy to customize these cookies for holidays by changing up the color of your decorative sugar.
Makes 2 dozen cookies
2/3 cup vegetable oilBetty Crocker
2 teaspoons vanilla extract
Zest of 1 lemon
¾ cup sugar
2 cups all purpous flour
2 teaspoons baking powder
½ teaspoon salt
Additional colored sugars for decorating
Heat oven to 400*F. In a large bowl, beat eggs with oil, vanilla, zest and sugar. In a separate bowl, combine flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the tablespoon full onto parchment paper covered cookie sheet. Grease the bottom of a glass with butter or cooking spray. Dip glass into colored sugar then gently press on ball of dough until dough is ¼-inch thick. Repeat on each ball of dough. Bake 6 minutes or until edges of cookies start to turn golden brown. Transfer cookies from cookie sheet to cooling rack and let cool completely before eating.
I learned two things while creating this recipe. First, this dough was NOT meant to be biscotti. Second, it doesn’t matter because apparently, my family doesn’t care for biscotti anyway. When I tried making this dough into biscotti it was a huge fail. The edges were burning and the center was puffing up. However, one bite into the middle puffy area and I knew I needed to find a way to use this dough for something else.
Take two and I discovered success in cookies! I have served a lot of different cookies to family, friends and co-workers over the years. I have never received more complements than I have with these cookies. The rustic appearance gives the impression that these might be a crispy cookie but they are actually quite soft inside. The bonus is that they still taste great dipped in coffee so feel free to indulge for breakfast.
- This dough is thick. Be sure to use a stand mixer so you don’t burn out your electric hand mixer.
- If you need to approach this recipe in steps, combine your dry ingredients and then cover the bowl with plastic wrap until you’re ready to finish the recipe.
Double Chocolate Macadamia Nut Cookies
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup granulated sugar
5 tablespoons butter (room temperature)
3 large eggs
1 teaspoon vanilla extract
1 cup macadamia nut pieces
1 cup white chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine flour, cocoa powder, cinnamon, salt and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and vanilla. Mix in dry ingredients 1 cup at a time. Stir in macadamia nuts and chocolate chips.
Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 7 to 9 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.