Let’s face the facts. Sometimes I can be downright lazy. During those times I need some sugar to either indulge myself or to get my rear in gear. These cookies are perfect for either. They are super easy and quick to make and they taste delicious. Crispy on the edges and soft and cakey on the inside. Well they are covered in sugar, so that’s not surprising, is it? This is a standard sugar cookie that doesn’t require any icing..although I sure that would also be equally wonderful.
*Note: I almost never have a lemon on hand to zest…and it’s just a lot of work, so I just substituted a squirt of lemon juice.
Sugar Saucers
Yield: about 12 large cookies or 24 small cookies
Ingredients:
2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup vegetable oil
½ cup granulated sugar, plus extra for sugaring the tops
½ cup confectioners’ sugar
1 large egg
2 tsp. vanilla extract
Zest of half a lemon
Ingredients:
2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup vegetable oil
½ cup granulated sugar, plus extra for sugaring the tops
½ cup confectioners’ sugar
1 large egg
2 tsp. vanilla extract
Zest of half a lemon
Directions:
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium mixing bowl, combine the flour, baking soda and salt. Whisk together to blend and set aside. In the bowl of an electric mixer beat the butter on medium speed until smooth, about 1 minute. Add the vegetable oil and beat on medium-high speed until incorporated. Mix in the granulated sugar and confectioners’ sugar until well blended, about 1 minute more. Beat in the egg until incorporated. Blend in the vanilla and lemon zest. With the mixer on low speed blend in the dry ingredients just until incorporated. Refrigerate the dough for 1 hour or freeze for 15 minutes before proceeding.
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium mixing bowl, combine the flour, baking soda and salt. Whisk together to blend and set aside. In the bowl of an electric mixer beat the butter on medium speed until smooth, about 1 minute. Add the vegetable oil and beat on medium-high speed until incorporated. Mix in the granulated sugar and confectioners’ sugar until well blended, about 1 minute more. Beat in the egg until incorporated. Blend in the vanilla and lemon zest. With the mixer on low speed blend in the dry ingredients just until incorporated. Refrigerate the dough for 1 hour or freeze for 15 minutes before proceeding.
Using a dough scoop (I used a large scoop), drop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Press the dough down evenly to flatten slightly and sprinkle with additional granulated sugar. Bake about 12-14 minutes for large cookies (8-10 minutes for smaller cookies), until the edges are golden. Let cool on the baking sheets about 10 minutes before transferring to a wire rack to cool completely. Repeat with any remaining dough. Store in an airtight container.
Source: Annie’s Eats
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