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Sugar Saucers

by David Lesniak, David Muniz from Baked in America

Like sugar cookies, this American sugar saucers recipe is simple but delicious. Add citrus zest or cinnamon sugar to your biscuit for extra sparkle and flavour.

From the book

David Muniz, David Lesniak

Introduction

Sometimes there’s nothing better than the simplest of flavors. We both love these cookies as they are or with a simple glaze, or sprinkle demerara sugar on them for a bit of sparkle. If you add 1 tablespoon of cream of tartar to the dry ingredients and roll them in cinnamon sugar prior to baking you would have classic Snickerdoodles. With orange or lemon zest they can easily be nudged in other directions. When we lived in New York there was a little bakery, now gone, called Mary’s Off Jane. She made the most incredible lime shortbread-ish cookies with a lime glaze that we devoured. These come close, but we have yet to recreate them to her standard.

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Ingredients

21oz / 600g / 4 cups all-purpose or plain flour
1 tsp bicarbonate of soda
½ tsp kosher salt
12oz / 340g / 1½ cups unsalted butter
4fl oz / 12oml / ½ cup canola oil
8oz / 225g / 1 cup granulated sugar
7oz / 200g / 1 cup confectioner’s or icing sugar
2 large eggs
4 tsp vanilla extract
Additional granulated sugar, or sprinkles for rolling

Method

Preheat the oven to 180°C/350°F/gas mark 4. Line 2 baking sheets with baking parchment.

In a medium bowl, whisk together the flour, bicarbonate of soda and salt.

In the bowl of an electric mixer, cream the butter on medium speed for about a minute. With the mixer on, 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 only until the flour disappears. Don’t be alarmed, as this dough is quite soft when you’re done. Refrigerate for at least 1 hour or up to several days before baking.

Using a large ice-cream scoop, divide the dough into balls approximately 5 to 6oz (150-175g) each. Place 4 balls per baking sheet and stagger them so they won’t spread into each other as they bake. Using your fingers, flatten the balls slightly and sprinkle each one with sugar. If glazing, leave the sprinkle off altogether. We’ve also just rolled the balls in granulated sugar or sprinkles before flattening them on the baking sheet.

Bake for 15 to 20 minutes, or until the edges start to turn golden. The middles will appear soft but will firm up as they cool. If you prefer crisper cookies, add another minute or two. Cool on the baking sheets for 5 minutes before transferring them to wire racks to cool.

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