Drop Sugar Cookies

I am a strong believer in making sugar cookies year round rather than exclusively around the winter holiday season. During my regular cookie-baking season (November to December) I usually take the extra time to make the traditional rolled out type of sugar cookie but in summer I want to spend as little time as possible in the hot kitchen and that is why I tend to use a drop sugar cookie recipe. It has a level of ease in its scoop method while still having competitive taste with no rolling necessary!



Ingredients:
1 ¼ Cup Granulated Sugar
1 Cup Margarine or Salted Butter
3 Large Egg Yolks
2 Teaspoons Vanilla Extract
2 ½ Cups All Purpose Flour
1-Teaspoon Baking Soda
Pinch of Salt

Preheat the oven to 350 degrees and then mix the sugar and butter in a bowl until it is creamy and even. Gradually mix one egg yolk at a time into the bowl and then add the vanilla extract. Next, add the flour, baking soda and salt and mix evenly. I recommend using a rubber spatula to make sure nothing sticks to the sides of the bowl.

Using a scoop or deep spoon, form round spoonfuls. Then place them on the pan with two inches apart from the next so they don't stick together when baking. Bake cookies for about twelve minutes being careful not to overcook and then let them cool on the pan for at least five minutes.

*This week I am trying out a new format for my recipe posts, feedback would be greatly appreciated and as always if you end up making anything in these posts, send me a picture and let me know how it comes out!