And so, I replaced a row of my spice rack with shakers of sprinkles. Christmas sprinkles, Valentine's Day sprinkles, generic birthday colorful sprinkles and of course, Halloween sprinkles. I used them last year for truffles and cupcakes but this year decided to make some easy sugar cookies.
This recipe is from the sage guide Joy of Cooking. There are a lot of recipes in this book but they're very concise and to the point. These drop cookies take about 4 inches of a page and you get a bunch of treats in return. Fair trade. They also have no butter in them so are perfect in a pinch when you decide at 9pm to make cookies for the next day and haven't softened any butter.
The last step is flattening the cookies. A glass is used to flatten the dough balls. You could leave them alone and they'll spread out but since I used sprinkles, I wanted to make sure they really stayed put.
Yields 36-40 cookies
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup of sugar
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- Sugar or sprinkles for rolling
- Preheat the oven to 375. Spray cookie sheets with non-stick spray (since we aren't using butter, I would recommend this just in case).
- In a small-medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl, whisk together the sugar and vegetable oil until smooth.
- Add the eggs one at a time to the sugar-oil mix. Then add the vanilla.
- Slowly add the flour mixture to the sugar mixture. You may need to switch to using a spoon instead of a whisk.
- Once the flour is completely combined, take a ping-pong ball amount of dough and roll between your palms. Dip in sprinkles (or sugar if using) and place on the cookie sheet.
- Continue to fill the cookie sheet, leaving enough space between the dough to allow them to spread.
- Before putting in the oven, use the bottom of a glass to flatten the cookies. You don't want to make them too thing but press down enough to make discs.
- Bake for 10-15 minutes or until golden brown.
- Serve warm or the next day!