These Old Fashioned Sugar Cookies, flavored with vanilla, lemon and orange, are tender and chewy, with a bit of crunch from the sugar on top.
Keyword Classic Cookies, Drop Cookies
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Elizabeth at thewildolive.org
½cupbutter or margarine
8drops Fiori di Sicilia
OR 3 drops lemon oil and 3 drops orange oil
OR ½ tsp. orange extract and ½ tsp. lemon extract
1cupplus 2 Tbsp. flour
Preheat oven to 375 and line 2 baking sheets with parchment or silpats.
Cream margarine and sugar until light and fluffy. Add egg, vanilla and citrus flavorings and beat well. Tip in the salt, baking soda and flour and beat on low until combined. Using a #70 disher (if you want to get technical, that’s 2.75 tsp.) or small spoon, scoop out small balls of dough. Dip top of dough ball in sprinkles, colored sugar or plain coarse sugar. Place dough balls, sugar side up, evenly spaced on the baking sheets. See tips below for easy techniques to do this.
Bake 8-10 minutes, or until cookies are lightly browned on the edges and set in the center. Make sure to rotate the sheets halfway through to ensure even baking and browning. Cool on sheets a few minutes, then transfer cookies to wire racks to cool completely.
Tip: this dough is soft and a bit sticky so a little technique goes a long way. Pour whatever sprinkles or sugar you are using into a small, wide bowl. Put one hand out flat, fingers together, and dollop the dough ball onto your fingers. The dough will stick to your hand just enough for you to turn your hand upside down and dip the top of the dough into a bowl of sugar. Bring your hand over to the baking sheets and gently “roll” the dough ball onto the sheet so the sugar ends up on top. You may have to tap it a bit here and there to get the sugar centered on top.Another option is to dollop the dough directly into the bowl of sugar and gently use your fingertips to pick the blob up and place it on the cookie sheet. I find the first way easier, but you do you!
Recipe courtesy of Elizabeth at www.thewildolive.org