Soft Sugar Cookies

Sugar Drop Cookies with Oil
Recipe from Joy of Cooking

Makes about 32


2 1/2 cups sifted all-purpose flour
1 1/2 teaspoon double-acting baking powder
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 cup sugar
3/4 cup oil
2 large eggs, room temperature
1 teaspoon vanilla extract
Granulated sugar
Your favorite icing and/or decorative sugar

  1. Sift together flour, baking powder, salt, then whisk in nutmeg in a medium-sized bowl.

  2. Combine the sugar and the oil together in another bowl and whisk together for a minute. Add to this mixture the egg and vanilla, and beat well. Add the flour mixture all at once and beat well. Transfer the dough to a container and refrigerate for at least 30 minutes. You don't have to, but the dough is sticky and a short chilling time helps. (Preheat the oven to 375° 15 minutes into the cooling time, or before preparing the dough if not chilling.)

  3. Line a large baking sheet with parchment paper. Measure out 1 tablespoon portions of dough and scoop out with a spoon onto the baking sheet, about 2 inches apart (I was able to get exactly 16 cookies.) The dough will still be sticky, so you need to plop out the dough balls on the exact spot you want to place it. Wetting your fingertips a bit will help keep the dough from sticking to your fingers. Lightly coat the back of a drinking glass with cooking spray, then dip it into a bowl filled with with a few tablespoons of granulated sugar. Press the cookies out 2½ inches in diameter, dipping the glass back in the sugar each time. (Sprinkle again with colored decorating sugar now if that's all you want to do.)

  4. Bake for 10-12 minutes, or until the top of the cookies are set but still look pale. Remove sheet from oven and let cookies cool for 3 minutes before transferring to a wire rack to cool completely.

  5. Once cooled, frost with your favorite frosting and decorate the tops with colored sugar or sprinkles.