Jazlyn saw the big soft sugar cookies as we walked past the bakery in the grocery store. She said they looked good and she wanted me to make them for her. I've never attempted the drop sugar cookies because the recipe I used before Jazlyn's allergies required sour cream, buttermilk, eggs, etc. I told her I would try my best to figure out a recipe that would keep the cookies soft and fluffy. The result is a very simple, very soft and cakey drop sugar cookie that was a little too plain. I melted some safe chocolate chips and frosted the plain ones. The rest of the batches I sprinkled on a variety of sugar sprinkles, candy sprinkles and cinnamon sugar. Each one of the varieties was very good. I would also like to make a cookie icing and frost a few that way for even more variety. I love when one cookie can have a bunch of varieties.
Soft Drop Sugar Cookies
1 1/2 cups sugar
1 cup dairy free margarine, melted
1/2 cup oil
1 cup soy milk
1/2 cup unsweetened applesauce
2 tbsp vanilla extract
4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Combine the sugar, margarine and oil. Add the soy milk, applesauce and vanilla then mix again. Add the flour, baking soda, baking powder and salt then mix until thoroughly combined. Drop by spoonfuls 1 1/2" apart onto parchment paper lined baking sheets. Bake at 350 for 7-9 minutes or until the bottoms are lightly browned.
* If desired, you can sprinkle cinnamon sugar or sprinkles onto the cookies before baking.
* Once cooled, you can frost the cookies with melted chocolate or a cookie frosting.
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