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Drop Sugar Cookies Recipe

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This recipe for Drop Sugar Cookies is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour (sifted)
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup oil
2 tsp vanilla
1 tsp grated lemon zest
Directions:
Directions:
1. Sift flour, baking powder and salt into a medium bowl and mix well.
2. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.
3. Preheat the oven to 400 degrees.
4. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Mist the bottom of a 3 inch flat bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.
5. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight container or freeze for future use.
Number Of Servings:
Number Of Servings:
Yields 4 dozen
Personal Notes:
Personal Notes:
To make cookies with a rich butterscotch flavor. I substituted 3/4 cup firmly packed brown sugar for the granulated sugar and omitted the lemon zest. Then proceeded as the recipe directed, using granulated sugar for flattening the cookies.

 

 

 

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