Crispy Vanilla-Spice Sugar Cookies

"Sugar cookies kicked up a bit with minced ginger - Mmmmm! Bonus - these do not have to be rolled (but the cookie painter's in this house DEMAND those paintable shapes LOL!) Found in The Washington Post who noted this recipe was adapted from cookbook author Nancy Baggett. The dough only has a 10 minute rest time notes - so it is fast too. Bet it would be OK wrapped in the fridge if you are like me - dough one day, bake the next."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
29mins
Ingredients:
15
Yields:
36 cookies
Advertisement

ingredients

Advertisement

directions

  • Position an oven rack in the upper third of the oven; preheat to 350 degrees. Lightly grease several baking sheets or line with parchment paper.
  • In a large bowl, combine the flour, baking powder, 1 1/4 teaspoons of the cinnamon and the salt. Set aside.
  • In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter, oil, sugars and ginger for about 2 minutes, until very light and fluffy, scraping down the bowl as needed. Add the eggs, vanilla extract and lemon zest, mixing until smooth. Reduce the speed to low and add about half the flour mixture, mixing to incorporate. By hand, add the remainder of the flour mixture, mixing well. Let the dough stand 10 minutes to firm up slightly.
  • Meanwhile, combine the sugar and the remaining 1/4 teaspoon cinnamon in a shallow bowl.
  • Divide the remaining dough into thirds, then divide each third into 12 equal portions. Roll the portions between the palms of your hands to form balls; place them on the baking sheets, spacing them about 2 inches apart. Wipe the bottom of a flat-bottomed glass lightly with vegetable oil. Dip the glass into the sugar-cinnamon mixture, then press down on a ball to form a 2 1/4-inch round. Continue forming the cookies, dipping the jar bottom into the cinnamon sugar between each cookie and oiling it after every 2 or 3 cookies. Lightly sprinkle the cookies with more cinnamon sugar or a little colored sugar, if desired.
  • Bake, 1 sheet at a time, for 6 to 9 minutes or until the cookies are just light golden brown around the edges; do not overbake. Rotate the pan from front to back about halfway through baking to ensure even browning. Let cool for 2 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes