Recipe: Sugar Saucers
I was really needing a sugar fix last night, so I browsed through my recipe folder and found these! A few interesting things happened and I have some really useful tips.
1 – We ran out of all-purpose flour, but had cake flour… so I used this handy conversion:
- 1 cup of cake flour is equivalent to 1 cup of all purpose flour minus 2 tablespoons (1 cup – 2 tbsp)
2 – We ran out of vanilla too, so I googled and found that a substitute is Maple Syrup!
3 – Anytime you take a break from rolling these cookies, put the dough in the fridge to keep it hard. It makes rolling them so much easier.
– 4 cups all-purpose flour
– 1 teaspoon baking soda
– 3/4 teaspoon kosher salt
– 1 1/2 cup unsalted butter, at room temperature
– 1/2 cup melted coconut oil (or canola oil)
– 1 cup granulated sugar
– 1 cup confectioners’ sugar
– 2 large eggs
– 4 teaspoon vanilla extract
– rainbow sprinkles, for decorating (1 or 2 containers)
1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. 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 eggs, and the vanilla. Make sure to beat well after each addition. 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.
3. Preheat the oven to 350°F. Line two baking sheets with parchment.
4. Use a tablespoon to grab the dough and use your hands to roll it into a ball. Roll each ball in rainbow sprinkles until thoroughly coated. Place them on baking sheets with enough room for them to spread and flatten each ball slightly.
5. Bake for 12-15 minutes or until the edges start to turn golden. Cool on baking sheet for a few minutes before transferring to a wire rack. Makes four dozen cookies.