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From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 140 calories, 8 g fat (1 g saturated fat), 20 mg cholesterol, 101 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.
Originally published as Drop Sugar Cookies in Quick Cooking May/June 2002, p38
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Reviewed on Mar. 16, 2011 by kari_george@verizon.net
These are very easy, and I like that they do not use shortening. I substituted half the flour with whole-wheat flour to make them healthier, which made the dough look darker but they came out of the oven with a nice light color. The dough was kind of sticky and not very thick, so I did not flatten them with a glass. They came out a bit puffy, but I like my cookies that way. I made a half batch and only ended up with 14 cookies, so they don't make as many as the recipe states.
Reviewed on Dec. 10, 2010 by micheleclow
Is this really the right picture for this recipe?
Reviewed on Dec. 04, 2010 by Clare'sGirl
These are so easy to make, although it doesn't make many! Don't be afraid of the dough's elasticity, it will work with you. I rolled small balls in my sugar, can mix up a variety of sugars for different holidays, or roll in chocolate jimmies. Just like the ones I remember from the bakery! Cinnamon sugar would be nice on these also, if you flavored with just vanilla, or with vanilla and almond extracts.
Reviewed on May. 08, 2010 by doddstir
Good flavor. The dough seemed really elastic so I needed to refrigerate it first? I thought it might be the use of the oil instead of butter or shortening.
Reviewed on Dec. 09, 2008 by simplycheri
These are the best sugar cookies ever, so easy to make
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