Ingredients for Drop Sugar Cookies
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup granulated sugar + 1/4 cup granulated sugar (for topping)
- Canola Oil
- 1 teaspoon vanilla extract
- Lemon, Zest Of
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How to Make Drop Sugar Cookies
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, whisk 2 large eggs until light and frothy.
- Add 1 cup granulated sugar, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest to the egg mixture. Mix well until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
- Lightly mist a 3-inch flat-bottomed glass with water. Dip the bottom of the glass in 1/4 cup of additional granulated sugar.
- Line baking sheets with parchment paper.
- Drop rounded teaspoonfuls of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Gently press down on each cookie with the sugared glass, misting and re-sugaring the glass between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
0g
Carbs
2g
