This sugar cookie variation has 2 distinct characteristics that make it different from most other sugar cookies.
The first is that it is made with vegetable oil, rather than butter, margarine, or shortening.
If you know anyone on a special diet, perhaps for cholesterol reduction, where they need to restrict their consumption of saturated or solid fats, this is something they can generally have. In fact, it’s the only such cookie recipe in my collection that uses oil instead of a solid fat.
The second is that it isn’t a cut-out sugar cookie. It’s rolled into balls and flattened with the bottom of a drinking glass, dipped in granulated sugar. So, you won’t need your cookie cutters for this one, nor a tremendous amount of counter space, and clean up will be that much easier.
- 2 1/2 cups sifted flour
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- Sift together flour, baking powder, salt, nutmeg, and cinnamon 3 times and set aside.
- Combine sugar and oil.
- Beat eggs into sugar & oil mixture, one at a time.
- Add vanilla.
- Stir in dry ingredients, all at once, forming a smooth dough.
- Chill for about 2 hours.
- Shape into 1/2 inch balls.
- Dip tops of balls into granulated sugar.
- Place on a greased cookie sheet.
- Flatten the balls with the bottom of a drinking glass. Dip drinking glass in granulated sugar between each cookie.
- Bake at 375F for 10 minutes.
To turn these into Christmas cookies, I use stencils made from index cards, with cut outs of various holiday shapes, such as gifts, pine trees, candy canes, Christmas balls, etc., and I lay them over the cookies after flattening them, and sprinkle red & green colored sugar on them, before baking the cookies.