It was really tough this summer to get to the computer. Now that Hannah is back in preschool, I have a little more time to get pictures off of my camera and get back to my recipe blogging. My “free” mornings aren’t all that free since I’m chasing Colin around, but when he naps I can get a few minutes of work done.
The recipe I’m sharing today is the go-to cookie in my house when I want to make a cookie I can eat. I probably make these once a month since everyone in the house likes them. They are dairy and soy free without needing any expensive butter substitutes. The recipe is Betty Crocker’s Stir-and-Drop Sugar Cookies. I’ve named my post “Puffy Sugared Cookies” to give you an idea of the texture of these cookies. Although Betty Crocker calls them sugar cookies, they aren’t the dense flat ones you put frosting on. When I make them they come out lighter, puffy and rounded on top. The cookie itself isnt’ very sweet, it’s the sugar pressed into the top that really makes the cookie. (So don’t skip that step!)
I’ve used regular granulated sugar to decorate the cookies, coloring it first with a drop of food coloring (see below), and I’ve also used sanding sugar, which is a slightly coarser sugar. In the picture above the yellow cookie is has regular sugar on it and the pink cookie has the decorating sugar. Although both tasted great, I prefer the look and crunch of the coarser sugar.
Puffy Sugared Cookies
3/4 cup granulated sugar
2/3 cup neutral tasting oil, like canola oil
2 teaspoons baking powder
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
Additional sugar for tops of cookies- I like coarse sugar- the colored types meant for decorating
Preheat your oven to 400 degrees F. In a large mixing bowl, combine the sugar and oil. Then add the baking powder, vanilla, salt, eggs, and flour, mixing between each addition. The batter will be runny/gooey compared to most cookie batters.
Drop teaspoons of batter onto an ungreased cookie sheet. I find a disher is very helpful.
Pour the sanding sugar/colored sugar you want to use onto a small plate. Press a glass very lightly onto a cookie to grease the bottom of the glass, then press into the colored sugar. Place the glass on the cookie again to deposit the sugar on the top of the cookie. You don’t need to flatten the cookie, you are just pressing enough to sugar the top. If the sugar is not sticking to the glass, try wetting the bottom of the glass very slightly with water. Repeat the sugaring process for all of the cookies. Bake the cookies 8-10 minutes and enjoy!
* To make your own colored sugar, place a few tablespoons of granulated sugar in a small bowl. Add one drop of food coloring. Stir with a spoon. At first the coloring will ball up and it will look like it won’t combine but keep stirring and mashing the food coloring with the back of the spoon. In a few minutes you will have uniformly colored sugar.