Stir-n-Drop Sugar Cookies

IMG_4223I 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.

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Tips

  • 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.

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Makes 2 dozen cookies

2 eggs

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.

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