I will love you forever,

Sugar Cookies!

Don’t get me wrong, I have a wonderful relationship with oatmeal cookies (sans raisins), as you may have noticed by description to the left. Oatmeal cookies are a responsible, family cookie that I knew would always be there for me. Sugar cookies are my guilty mistress. They have no pretense of nutrition in them. They are just themselves and that’s ok.

Carissa made this for a club she’s in. And I just had to share.

Sugar drop cookies
{From The Joy of Cooking}


2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/4 tsp cinnamon or 1/2 tsp grated/ground nutmeg
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 tsp vanilla

01| Preheat oven to 375 F. Lightly grease or line cookie sheets.

02| Sift together flour, baking powder, salt, and cinnamon/nutmeg.

03| Combine and mix to blend in a large bowl the sugar and vegetable oil. Add one egg at a time, beating well after each addition.  Finally, add the vanilla.

04|Add the flour mixture and beat well.

05| {What we did}Shape dough into 1 inch balls, place 2 inches apart, flatten with the bottom of a cup and sprinkle with sugar. Bake until gold brown, about 10-12 minutes (Ours took 10 minutes because we’re 7,000+ feet above sea level). Let stand (on wire rack) to cool.
Honestly, I would be ok with an even bigger cookie…

{What the recipe says} Shape dough into 1/2 inch balls, dip balls in sugar and place about 1 inch apart on cooking sheet or flatten balls. Then sprinkle with sugar…etc. This would have made 60 tiny cookies, according to the book.

SO GOOD! I ate 3.5 immediately. I’m a sucker for a soft cookie (hard cookies are living a half life, in my opinion). So, by the next days ours got hard, but you can prevent or save a hard cooking by putting a slice (or two) of bread in your cookie jar. By the next day it will be softest cookie you ever had.


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