Stir and Drop Sugar Cookies

Stir and Drop Sugar Cookies

When you're short on time but still want homemade cookies, make a no-nonsense no-roll sugar cookie with all the sweet flavor of traditional rolled cookies.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

 

About 4 dozen cookies

3/4
cup sugar
2/3
cup vegetable oil
2
teaspoons baking powder
2
teaspoons vanilla
1/2
teaspoon salt
2
eggs
2
cups Gold Medal® all-purpose flour
Additional sugar, if desired
Red and green fruit-flavored gelatins, if desired
  1. Heat oven to 400ºF. 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.
Makes About 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
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.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 60
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 10mg;
  • Sodium 45mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.