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Stir-'N-Drop Sugar Cookies
Baking with olive oil instead of butter transforms the traditional sugar cookie, giving it an extra kick of sweet flavor and a healthier profile.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup OTO Meyer Lemon or Blood Orange Olive Oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon rind
- 3/4 cup granulated sugar
- extra sugar for dipping
Preheat oven to 325°.
In a medium bowl, mix flour, baking powder, and salt; set aside.
Combine eggs, EVOO, vanilla, and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour until just mixed.
Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar.
Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.
Yield: about 3 dozen cookies