National Sugar Cookie Day is Saturday, July 9th.
According to the website National Day, sugar cookies originated back in the 1700s in Nazareth, Pennsylvania. They were initially referred to as Nazareth Cookies by German Protestant settlers and baked in the shape of a keystone, their state’s symbol.” In 2001, The Nazareth Sugar Cookie was named the official cookie of the Commonwealth of Pennsylvania.
Sugar cookies have become popular for several holidays, including Valentine’s Day and Christmas. In the 1930s, it became popular to leave sugar cookies out for Santa as a thank you (or bribe!) for the gifts he would leave under the tree.
But really, do we need a reason to make a batch of delicious sugar cookies?
A favorite fail-safe sugar cookie is my recipe for Stir-N-Drop Sugar Cookies. I have used it for years and don’t remember ever having a batch that didn’t turn out delicious.
What I like about this recipe is that oil is used instead of butter (because who remembers to leave out a stick of butter to soften for a recipe?), and there is no need for cookie cutters.
Because I appreciate my readers, I’m sharing my recipe. Continue reading for baking tips that will help you bake a batch of sugar cookies like the pros!
Tips to put an extra touch on your cookies:
When measuring cookie dough, use the small
scoop and make balls on the cookie sheet.
When pressed you are guaranteed beautifully
round, professional looking cookies!
You can also use a decorative glass to add a light design on the top of the cookie. Use cooking spray to oil the bottom of a glass. Press down lightly on the cookie, then gently turn back and forth to jiggle the glass free. You may need to spray the glass every 3 or 4 cookies to keep it from sticking.
Instead of regular sugar, use
decorative sugar. It is more
noticeable on the cookie,
gives it some sparkle, and
adds a better sugar taste.
Happy National Sugar Cookie Day! #nationalsugarcookieday