Friday, October 30, 2015

Sugar Drop Cookies

I'm one of those people who cleans and organizes in times of stress. When I moved last year, I cleaned out  my spice rack, which was a Christmas gift complete with things like Pizza Seasoning and Italian Seasonings. I prefer to make my own seasonings so knew I would never actually use these. But I would use an abundance of sprinkles in my time in the kitchen.

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.

I feel as though I've found a solid recipe for cut-out sugar cookies with still a modest amount of patience and work required. But for simple drop cookies, I hit the books--no, really, I read through cookbooks instead of Googling. Crazytown.

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.

Instead, we whisk together sugar and vegetable oil in a large mixing bowl. Eggs and vanilla then added before stirring in a mixture of flour, baking powder, salt and cinnamon. I started with a whisk but graduated to a spoon as I added the flour because the dough got thick. The dough will also get a little shaggy but since we're rolling this stuff with our hands, you can pack it back together.

Similar to how we made the ginger snap drop-cookies, pieces of dough are rolled between your hands. You can roll these in sugar or in sprinkles. Dropping the dough into a pile of sprinkles was like a mini-ball pit. The more I tried to get the dough back out, the further it sank into the sea of sprinkles.

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.

Baked at 375 for 10-15 minutes, a golden brown and festive cookie emerges. I thought I was going to run out of sprinkles towards the end and considered adding food dye to make orange cookies instead. But in the end, had just enough for these spooky treats.

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
  1. 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).
  2. In a small-medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
  3. In a large bowl, whisk together the sugar and vegetable oil until smooth.
  4. Add the eggs one at a time to the sugar-oil mix. Then add the vanilla.
  5. Slowly add the flour mixture to the sugar mixture. You may need to switch to using a spoon instead of a whisk.
  6. 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.
  7. Continue to fill the cookie sheet, leaving enough space between the dough to allow them to spread.
  8. 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.
  9. Bake for 10-15 minutes or until golden brown.
  10. Serve warm or the next day!

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