This is the easiest sugar cookies recipe I have ever made. It is a winner from Betty Crocker. I will have to admit that when I read through the recipe I was very skeptical about its outcome, but now after 28 times making them, it’s a beauty! I knew immediately that I could get these cookies in the oven and my students out the door in a 45 minute class. Now just think what you could do with this recipe. In a pinch you could make them before breakfast, have them packed and ready to head out the door with you to celebrate a birthday at lunch! It does not get better than that.
There are always suggestions with every lab we do to make the next one a more successful experience. These are my suggestions after making them 8 times and my students make them 24 times. The list should help you have a great cookie experience.
- Measure correctly.
- Preheat the oven
- Parchment paper makes an easy cleanup.
- Cookie sheets should cool before using them again.
- Place cookies 2 inches apart.
- Glass bottom should be damp before dipping in sugar.
- Press cookies with the glass bottom with a quick up and down motion.
- Set the timer when baking for about 6 minutes and check every 30 seconds.
- Cook only until the edges of the cookies ar slightly brown.
- Cool for at least a couple of minutes before removing from the cookie sheet.
- Cool on a cooling rack in a single layer.
- If icing the cookies let them cool completely.
- Let icing harden a couple of hours before storing the cookies.
My classes made these right before Christmas and I wanted more of a holiday look, so GI Joe picked up some red and green colored granulated sugar for me. Here’s how they turned out.
Dampen the bottom of a glass with a wet paper towel, dip into sugar, and press dough to 1/4 in. thickness.
Flattened with a glass.
The low down is these can be in the oven in a matter of minutes. There’s no chilling, rolling, cutting out, or really decorating. Now that’s my kind of cookie! When it comes to decorating anything I am so impatient. Now get yourself in the kitchen because this is quick, easy and just a great cookie for you to use however you want!
Drop Sugar Cookies from Betty Crocker
Yield: 11/2 dozen cookies
- 3/4 cup sugar
- 2/3 cup vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour
- Additional sugar, if desired
- Heat oven to 400ºF.
- In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
- Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet or one lined with parchment paper.
- Dip bottom of glass onto a wet paper towel, then dip into sugar; press onto dough. You may have to press sugar in twice to get desired thickness.
- Bake 6 to 10 minutes until light brown. Watch carefully. When the edges just start to brown take them out of the oven.
- Remove from cookie sheet to wire rack. Cool completely.
- If desired, make icing with 2 cups powdered sugar mixed with milk just a tablespoon at a time until the desired thickness. Spread on cookies or pour.