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The Student News Site of St. Joseph's University

The Hawk News

The Student News Site of St. Joseph's University

The Hawk News

Hawk Kitchen: Mom’s simple sugar cookies

Hawk+Kitchen%3A+Mom%E2%80%99s+simple+sugar+cookies

Growing up, there were only a few recipes my mom knew by heart. Among them was her recipe for simple sugar cookies, which she was introduced to in middle school Home Economics. These cookies have always been a centerpiece at family birthdays — in part because they were so quick and easy to make for a busy mom of four, but also because we all thought they were delicious.

My family and I are not alone in our love for sugar cookies. Brought over to the United States in the 18th century by German Protestants, these cookies have long been an American staple. 

Modern sugar cookies come in many varieties, from drop cookies (where the dough does not have to be rolled out) to cut-outs, topped in an array of thick frostings and thin glazes. They can be made in a number of different shapes, sizes and densities: the possibilities are endless. 

The recipe featured in this article is for simple drop cookies. The best part? They don’t require an electric mixer, so they are perfect for college students who usually don’t have one on hand. 

Mom’s Simple Sugar Cookies

Start to finish: 1 hour

Makes about 18 cookies

Cookie:

1 cup flour

1 tsp baking powder

½ tsp salt

1 egg

1 tsp vanilla

⅓ cup oil

6 tbsp sugar

Preheat the oven to 400 degrees Fahrenheit. 

In a small bowl, combine the flour, baking powder and salt. Mix until uniform in color. 

In a medium bowl, beat the egg with a fork, then add the oil and vanilla. Mix in the sugar with a whisk and finally add the flour mixture. 

Drop tablespoonfuls onto an ungreased baking sheet and bake for eight minutes, or six minutes for a gooey center. Remove immediately from the baking sheet and allow to cool.

Glaze: 

¾ cup powdered sugar

1 ½ teaspoons milk

Sprinkles (optional)

In a small bowl, combine the powdered sugar and milk. The glaze should be thin enough to spread evenly but not so runny that it drips off the cookies. If it is too thin, you can add more powdered sugar. 

Optional: 

Finish with sprinkles. 

I hope these cookies elevate your next study session or satisfy your next craving for something sweet!

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