It’s that time of year again — the school year is winding down and our diets should be winding back up… and the recipe below was selfless, we swear! It was all for the good of A’s newspaper class (even the ones we ate before packing them up for A to take to school). We bake for them a few times a semester, but usually it’s something from a box (Ghirardelli brownies and/or Pillsbury cookies usually do the trick).
These cookies were for the final celebration of the year and so we decided to get make some cookies and DIY it a little. We made over 100 cookies (half from this recipe and half from a peanut butter recipe we are still working on). This was our fourth time or so making sugar cookies, but the first time we were fully satisfied with the results. So were A’s students. We figured that, student-approved, they were worth a post.
Sugar Drop Cookies
(Adapted from The Joy of Cooking)
2 1/2 c flour
1 1/2 tsp baking powder
3/4 tsp salt
1/4 tsp cinnamon
1 c sugar
3/4 c vegetable oil
2 large eggs
1 tsp vanilla
a bowl of sugar
Preheat the oven to 375˚. Grease a cookie sheet (or a few) and set aside.
Sift together the flour, baking powder, salt, and cinnamon. In a separate bowl blend the sugar and the vegetable oil. Then, add one egg at a time, beating well after each addition. Now add the vanilla. Finally, combine the flour mixture with the liquid mixture and beat well.
Shape the dough into 1″ balls and roll them in the bowl of sugar. Place the sugary dough balls about an inch apart on the baking sheets.
Flatten them to just over 1/4″ thick and sprinkle with a little more white sugar.
Bake for 8 minutes and then place on a rack to cool.
Enjoy them alone, with company, or serve them to a class of hungry students. We hope (and think) they will be a hit.