Stir and Drop Sugar Cookies I Chef John's Recipe
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| Stir and Drop Sugar Cookies I |
"Soft, tasty, quick and easy cookies. Great for spur-of-the-moment baking since you don't need to soften butter."
Ingredients :
- 2 eggs
- 2/3 cup corn oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest
- 3/4 cup white sugar
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions :
| Prep : 25M | Cook : 18M | Ready in : 35M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens.
- Sift flour, baking powder and salt; stir into wet mixture.
- Drop by teaspoons about 2 inches apart on UNGREASED cookie sheet.
- Dip the bottom of a glass in oil then in sugar. Flatten each cookie by gently pressing with bottom of glass. Dip in sugar before stamping each cookie.
- Bake in preheated oven until the edges are golden brown, 8 to 10 minutes. Remove immediately from cookie sheet and cool on a wire rack.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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