Sugar Cookies
Sugar cookies are such a classic dessert. Growing up, when someone mentioned sugar cookies, I always thought of the kind that you roll out and cut using cookie cutters. Since moving out of my parent’s house, I’ve realized that not all sugar cookies are rolled out. Some are just dropped onto a cookie sheet like chocolate chip cookies. Crazy what you learn when you start to grow up…
These sugar cookies are brought to you via Bizzy Bakes since it’s time again for The Secret Recipe Club. I’ve really enjoyed my time with the club, but work has gotten to a crazy level and I’m going to be taking a break from SRC for a few months. I’m sure I’ll be back since it’s been so much fun “meeting” new bloggers every month.
These cookies would be perfect for any occasion since you can use any color of sugar that you prefer. The lemon zest provides just a subtle hint of something so the flavor isn’t too flat. Be sure not to overbake these so they’re not hard and gross (mine baked for 8 minutes).
Two Years Ago: Ina Garten’s Mustard Roasted Potatoes
Three Years Ago: Alton Brown’s The Chewy
Sugar Cookies
Everyone loves sugar cookies - these come together in minutes!
Yield: 2 dozen cookies
Ingredients:
2 eggs
3/4 cup sugar
2/3 cup vegetable oil
2 tsp vanilla
1 tsp grated lemon peel
2 cups flour
2 tsp baking powder
1/2 tsp salt
colored sugar
Directions:
Preheat oven to 350F.
In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended.
Combine the flour, baking powder and salt; gradually beat into egg mixture.
Use a cookie scoop to drop batter onto greased baking sheets.
Flatten with a glass dipped in water. Sprinkle with colored sugar.
Bake for 8-10 minutes or until edges are lightly browned.
Cool for 1-2 minutes before removing to wire racks to cool completely.
Recipe from Bizzy Bakes
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Unfortunately I didn’t enjoy these. It had all my favourite flavours, so I thought they would be delicious but I had a feeling whilst making they were going to be too sweet, and they were.
Also the base definitely needs increasing as half the mix barely covers the bottom of the tin and with two wet elements it needs to be sturdier. Whilst the side pieces all stayed together the middle ones were just a gooey mess.
But still didn’t detract from the biggest issue – far too sweet. (And I have plenty a sweet tooth!)
Lovely blog though! (Sorry, hate leaving negative feedback! I just wouldn’t want someone else to have the same issues. Also, tinned pumpkin is quite pricey in the UK so wouldn’t want others to waste money on a recipe that doesn’t work)
beantownbaker — December 26th, 2013 @ 11:02 am
Sorry to hear this recipe didn’t work out for you… Thanks for the feedback.
I’m going to try these. I think Brits don’t generally eat things as sweet as we do and I read the recipe and it doesn’t seem as if it has too much sugar, but I am going to double the crust recipe because it does seem as if it is a bit scant, plus I’m going to make a double batch. Tell me, do these have to be stored in the fridge? I see the note to put in fridge to set. Are they too soft at room temp? If so, do you think not adding the milk to the dulce de leche would take care of that? I’m bringing them to an event and there will be no refrigeration available.