These are wonderfully simple cookies that act as a blank canvas for all kinds of flavors—grate some lemon or orange zest into the butter-sugar mixture if you like, or swap a different flavored extract for the vanilla. To make chocolate cookies, swap 1/4 cup cocoa for 1/4 cup of the flour. To decorate, roll the balls of dough in sprinkles or coarse sugar before baking. To make birthday cake cookies, stir an additional 1/4 cup of sprinkles into the dough itself.
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Ingredients
1/4 cup plant butter, softened if necessary
1/4 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar
2 tbsp oat, almond or other non-dairy milk
2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
Sprinkles, for rolling
Servings1-1/2 dozen
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
How To Make It
Preheat the oven to 350˚F
In a large bowl, beat the butter, oil, sugars, milk and vanilla until light and fluffy. Add the flour, baking powder and salt and stir just until you have a soft dough
Put some sprinkles or coarse sugar into a shallow dish, roll the dough into 1-inch balls and roll in the sprinkles or sugar to coat completely, or dip the tops of the cookies in them to coat. Place a couple inches apart on a parchment-lined baking sheet
Bake for 12-15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen cookies
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