Stir and Drop Sugar Cookies

Preparation

1. Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
2. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
3. Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

Tips

• Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best.
• You’ll feel like a real smart cookie when you’ve got a whole batch of sugar cookies baked and decorated in only 40 minutes. That’s why this recipe is a must-have for busy scratch bakers. The secret is skipping the rolling pin altogether in favor of a method from Betty’s top-rated No-Roll Sugar Cookies to get them on the cookie sheet faster, where the real fun begins. Crazy as it may sound, dry gelatin is a quick trick for adding a splash of color to your sugar cookies. Not only that, but this trick to make your cookies go from ho-hum to merry and bright will make you or your little one feel like a mad scientist. There’s a time to get sticky mixing up homemade frosting and a time when you don't mind sweeping sprinkles off the kitchen floor, but if now’s just not that time, don’t fret! Simply mix up a batch of these homemade cookies and call it a day. For your next baking project, Betty’s got all the sugar cookie recipes anyone could ever want, plus smart tips for baking perfect sugar cookies

Nutrition Information