Sugar Saucers

I am in love with these cookies. There is nothing extraordinary about them, but in my opinion, they are just what a simple Christmas cookie should taste like. Obviously, you could change up the adornments and they could fit into most any holiday or celebration. The original recipe calls for very large cookies, but I kept mine on the smallish side. It's up to you, but your baking time will change accordingly.

Sugar Saucers

Note: If you're going to make small cookies, be prepared for a huge batch of cookies. You could always make just half the recipe or freeze half the dough to use later. It also keeps in the fridge for 3 days if you want to break up the process. Just let the dough soften up a bit on the counter before attempting to scoop and shape your cookies.

Ingredients
4 cups (600g) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups (340g) unsalted butter, at room temperature
1/2 cup (120ml) canola oil
1 cup (225g) granulated sugar
1 cup (200g) confectioners’ sugar
2 large eggs
4 teaspoons vanilla extract
rainbow sprinkles or colored sugar, for decorating

Directions
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 stir 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 (up to 3 days).

3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

4. Scoop and shape the dough into balls. Mine were about 1-inch. Roll each ball in rainbow sprinkles or colored sugar until thoroughly coated.  Place them on the baking sheet with enough room for them to spread a bit (I got a dozen cookie balls per sheet). Use your fingers to flatten each ball slightly.
Bake for 12-20 minutes, depending on the size of your cookies (mine were done in 12-13 minutes). Bake until the edges start to turn golden. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

"Sprinkles are my favorite!"

 recipe source:  Piece of Cake: Home Baking Made Simple by David Muniz, David Lesniak and Rachel Allen via Lottie + Doof