Oh yes, Grandma Donna’s sugar cookies, if good memories could be edible and come sugar coated this would be it. These are not your typical sugar cookies, put sprinkles on or frost type deal. They are closely related to a shortbread and will knock your socks off come summer with fresh fruit on top…oh happy day!
Mix only until ingredients are combined.
Ingredients:
1 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 cup oil
2 eggs
3 cups flour
2 tablespoons vanilla
1 cup milk
1 tablespoon lemon juice (mixed into milk)
In your mixer combine all your ingredients until your batter looks like a smooth pancake batter that has NO lumps in it. If you could roll it in a ball it is not right, you want to be able to pour it in the pan like you are making pancakes not cut out cookies. I use my measuring spoon to put a heaping tablespoon on the cookie sheet, no need to smash or spread these; I just let them spread out how they may. Right before putting them in the oven sprinkle them with sugar. They literally take minuets to bake so do not walk away from them. I wait till they are almost done and take them out, letting them set on the tray for a while before removing them.
Before the next batch scrape your tray, any extra cookie scrapes or sugar will burn at that temperature.
To store layer them in a container with wax paper in between. They also freeze great if you happen to have leftovers…if you have leftovers
