Drop Sugar Cookies

Ingredients

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup sugar, plus additional sugar for topping
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest

Steps

1. Sift flour, baking powder and salt into a medium bowl and mix well.
2. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into the egg mixture until blended. Chill, covered, for 30 minutes or longer.
3. Preheat the oven to 400°F.
4. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water and dip the glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting the glass with water and dipping it in sugar before pressing each cookie.
5. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers or freeze for future use.

Notes

Chilling time 30 minutes. Oven 400°F.

Makes 4 dozen cookies.

Grandma’s secrets: To make cookies with a rich butterscotch flavor, Grandma substituted 3/4 cup firmly packed brown sugar for the granulated sugar and omitted the lemon zest. She then proceeded as the recipe directed, using granulated sugar for flattening the cookies.

From a printed recipe (Grandma’s Kitchen: Treasured Family Recipes — Cookies card 13 (© MMI International Masters Publishers)) kept in Rosie Lee’s recipe box.

Rosie Lee’s original recipe cards

Tap the card to see it full size.