When it comes to making and baking cookies for my family, I love easy to prepare recipes and this one is exactly that! When you make these deliciously sweet sugar cookies, there is no need to use cookie cutters, unless you want to use them!

With this particular recipe, you can make your dough up ahead of time and refrigerate it for up to 24 hours before you need to use it. If you are into once a week cooking, you can prepare the dough up and then freeze it for up to 2 weeks before you need to use it. If you decide to freeze it, wrap it tightly in plastic wrap and then place it into a plastic freezer storage bag. When you are ready to use it, let it thaw out in the refrigerator for 2-4 hours.

Holiday Drop Sugar Cookies Recipe

2 cups all purpose white flour
1 1/2 teaspoons of baking powder
1 teaspoon table salt
2 medium or large eggs
3/4 cup granulated sugar (for the batter)
1/4 cup colored granulated sugar (for the topping)
2/3 cup vegetable cooking oil
2 teaspoons vanilla extract

Tips: You will want to change up your colored granulated sugar to match the holiday you are baking the cookies for.

Directions: In a medium sized mixing bowl, sift together the all purpose flour, baking powder and table salt. In a large mixing bowl, whisk the eggs until they are light and fluffy. Add in the granulated sugar, vegetable oil and vanilla extract until the ingredients are well combined. I find it better to use an electric mixer other wise, it is too hard stir.

Pour the sifted flour ingredients into the large mixing bowl with the wet ingredients and beat until all of the ingredients are well combined. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, but you will want to use the batter up within 24 hours.

Preheat oven to 350 degrees. Use a tablespoon to drop batter onto an ungreased baking sheet, leaving 2″ between each drop to allow for expansion. Flatten each dough ball with the back of your spoon. Once it has been flatten, sprinkle colored sugar on top.

Bake in a 350 degree oven for 8-10 minutes or until each cookie is lightly browned. Remove baking sheet from oven and allow them to cool for 1 minute before transferring them to a wire rack to finish the cooling process. Once cooled, store them in an air tight container.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly’s foodie blog Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free menu ideas, cooking tips and for free recipes.