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A stack of colorful Sugar Saucer Cookies coated in red, green, and rainbow sprinkles.

Sugar Saucer Cookies

Bree Hester
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling + Cooling Time 1 hour 25 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 20 cookies
Calories 352 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups unsalted butter at room temperature
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 1/2 cup coarse sugar or colored sprinkles, optional, for rolling

Instructions
 

Make And Chill The Dough:

  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes.
    Fluffy creamy butter being mixed in a stand mixer for baking recipes.
  • With the mixer running on low, slowly stream in the oil until incorporated.
    Streaming vegetable oil into a stand mixer with beaten butter for Sugar Saucer Cookies.
  • Add the granulated sugar and powdered sugar and beat until smooth, scraping down the bowl as needed. Add the eggs and vanilla and mix just until combined.
    Adding eggs and vanilla extract to the Sugar Saucer Cookies dough.
  • Add the flour mixture in 2 to 3 additions, mixing on low just until no dry streaks remain.
    Adding the flour mixture to the wet ingredients in a stand mixer for Sugar Saucer Cookies.
  • The dough will be thick and sticky. Scrape the bowl and paddle to make sure everything is evenly combined.
    Creamy cookie dough in a stand mixer for baking recipes.
  • Cover the bowl and refrigerate until the dough is firm enough to scoop, at least 1 hour and up to 3 days.
    Creamed dough mixture in a metal bowl for baking recipes.

Shape And Bake the Cookies:

  • Preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
  • Place the coarse sugar or sprinkles in a shallow bowl.
    Colorful sprinkles and sugar decorations for baking, with dough in a bowl on a baking sheet.
  • Using a #16 cookie scoop or an ice cream scoop, portion the dough into mounds of about 2 tablespoons each.
  • Roll each mound into a smooth ball, then roll in the sugar or sprinkles to coat, letting any excess fall back into the bowl.
    Rolling Sugar Saucer Cookie dough in colorful coarse sugar.
  • Arrange the dough balls on the prepared baking sheets, spacing them about 3 inches apart. Using your hand or the bottom of a flat glass lightly greased or dipped in sugar, flatten each ball to about 1/2-inch thick.
    Colorful cookie dough balls on baking sheet ready for baking.
  • Bake for 12-15 minutes, rotating the pans front to back and top to bottom halfway through, until the edges look dry and set and the centers are still soft and slightly puffed. The cookies should look pale, not deeply browned.
  • Let the cookies cool on the baking sheet for 5 minutes—they will deflate slightly—then transfer to a wire rack to cool completely, 20-30 minutes.
    Sugar Saucer Cookies dough balls coated in colored coarse sugar and sprinkles, ready to bake.

Nutrition

Calories: 352kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 10gSodium: 123mgFiber: 1g
Keyword Sugar Saucer Cookies
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