On Stir-and-Drop Sugar Cookies

My favorite sugar cookie is incredibly easy to make. It’s based on a recipe in the original Betty Crocker Cooky Book, and I remember my grandmother making them regularly when I was a child. One thing I like best about it is its reliance on good quality vegetable oil, rather than butter, as a source of fat.

It’s also easily adaptable. Swap out the extracts and stir in different flavorings to get different, and tasty, results. For the batch I made Sunday, I added a tablespoon of sprinkles to the batter to get a confetti look.

1. Set oven to 400 degrees.

2. Whip two eggs in a medium mixing bowl with a fork.

3. Using the same fork, beat in 2/3 cup good quality vegetable oil and 2 teaspoons of vanilla extract.

4. Beat in 3/4 cup granulated sugar.

5. In a separate bowl, mix 2 cups all-purpose flour with 2 teaspoons of baking powder and a 1/2 teaspoon of salt.

6. Stir dry ingredients into wet.

7. Drop by teaspoon onto a parchment-lined baking tray. Press flat, preferably with the bottom of a glass dipped in sugar.

8. Bake for 8-10 minutes, or until edges are a delicate brown.

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