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. 
These look great! I love cranberries too… I don’t love white chocolate by itself, but I think it would be great mixed in with all these other flavor!
~bensbaby116
What a great cupcake and that frosting sounds amazing!
These look delicious! I love everything in them!
LOL @ meaty. Not sure thats a good flavor for a cupcake unless you are making a meatloaf cupcake huh? Way to make it a couple times to get it perfect. I love white chocolate, cranberries and pistachios. I bet it was YUMTASTIC all together. 😉 I totally starred…
/Clara
cranberries and white chocolate do compliment one another .. i make a muffin using the jordan marsh blueberry muffin recipe in which i substitute fresh or frozen cranberries for the blueberries and i add white chocolate morsels.