Sugar Saucers

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sprinkle cookies-1

I am late posting this recipe. I made these sugar cookies for the boys last month for Valentine’s Day. I was inspired to make them by a post I saw by Heather at HT Baking. I fell in love with her photo of the cookies.

This is another one of those recipes where you don’t get instant gratification. The dough is very soft, so it has to chill for at least an hour in the refrigerator before you can use it. Keep that in mind if you’re making these. Needless to say, the boys loved them.

Sugar Saucers
Recipe from Lottie and Doof, who found the recipe in Piece of Cake: Home Baking Made Simple by David Muniz, David Lesniak and Rachel Allen

2 cups all-purpose flour
1/2 teaspoon baking soda
3/8 teaspoon kosher salt
3/4 cups unsalted butter, softened
1/4 cup canola oil
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
1 large egg
2 teaspoons vanilla extract
rainbow sprinkles, for decorating

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of an electric mixer, cream the butter on medium speed for about a minute. With the mixer on low, slowly pour in the oil, and then add the two sugars, the egg, and the vanilla. Make sure to mix well after each of the additions. Slowly add the flour mixture, about a quarter at a time. Mix just until the flour disappears. The dough will be soft. Refrigerate for at least an hour before proceeding.

Preheat the oven to 350°F. Line two baking sheets with parchment. Pour some sprinkles into a small bowl.

Using a 2-ounce ice cream scoop (or up to a 5 oz scoop), create a ball of dough and place it in your hand. Flatten it slightly until it’s the shape of a hockey puck. Dip one side of the cookie into the bowl of sprinkles until that side is completely coated. Place the cookie on the baking sheet, sprinkled-side up. Place them on baking sheets with enough room for them to spread a bit.

Bake for approximately 12 minutes. If you end up making bigger cookies, bake them for a little longer. Bake them until the edges start to turn golden. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Yield:  ~3 dozen cookies (you’ll have more or less depending upon how big you make them)


One year ago:
Banana Bars with Cinnamon Cream Cheese Frosting
Two years ago: Jerk Shrimp Mini Pies
Three years ago: Chocolate Pancakes
Four years ago: Black and White Cookies

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