Stir n' Drop Sugar Cookies

Yield:3 - 4 dozen
Sometimes, a quick, no-fuss cookie is needed for a bake sale, or to take to someone's house or just to satisfy a sweet tooth. These Stir n' Drop Sugar Cookies from the Betty Crocker Cooky Book are perfect for those occasions. The cookies are made with ingredients I typically have on hand and since there's no rolling out, you get the nice taste of sugar cookies without all the work. They can be served plain or decorated with colored sugar or iced. This is also a good cookie to make for people who have dietary concerns as no egg yolks are used and healthy canola oil is used in place of the butter. Despite these modifications, this is still a delicious, old-fashioned type of sugar cookie enhanced with the flavors of good-quality vanilla and fresh lemon zest.

Sugar cookies
3 egg whites
2/3 cup canola oil
2 tsp. vanilla
1 tsp. grated lemon zest
3/4 cup granulated sugar
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp.salt
extra granulated or colored sugar

    1. Preheat oven to 400 °F

    2. Beat egg whites with a fork. Stir in oil, vanilla and rind. Blend in sugar until the mixture thickens.

    3. In a separate bowl, stir together the flour, baking powder and salt. Add to the wet ingredients and blend.

    4. Drop dough by teaspoonfuls about 2" apart on ungreased or parchment lined baking sheets.

    5. Flatten with an oiled bottom of a glass dipped in sugar.

    6. Bake 8-10 minutes, or until a delicate brown on the edges.

    7. Remove the cookies from the baking sheets immediately and cool completely on a wire rack.


    Notes: If desired, skip the sugar on top of the cookies and ice them when they're cool.