The Scoop
Sugar Crunch Cookies: A sweet treat for bonding on the first snow day.
I remember the first snow day in our little suburban home, fresh from a cross-country move. As the snow drifted up to the window sills, my kids buzzed around with the kind of excitement that only a school closure can bring. Being the new kid on the block wasn’t easy, so we decided to make a batch of cookies that would help us charm the neighborhood. Reaching for a can of vegetable shortening, I knew its velvety texture would give our cookies that perfect, melt-in-your-mouth quality. With a generous cup of granulated sugar, we were ready to add a little sweetness to the cold day.
I taught the kids how to beat the shortening and sugar into a fluffy cloud, mixing in a luxurious teaspoon of vanilla that filled the kitchen with warmth. Rolling up our sleeves, we cracked an egg, and bit by bit folded in unbleached self-rising flour. A few giggles and sticky hands later, our dough was ready for a quick chill, chilling like we were from the challenges of settling into a new place. To create little moments of crunchy bliss, we rolled the dough into balls, generously dipping each one in more sugar.
As they baked, the house filled with a warm hug of aroma that somehow made everything feel right. Once baked, letting them rest for five minutes on the tray was non-negotiable to ensure clean, blissful bites. By the time the cookies cooled on the rack, kids from next door were peering through the window, noses pressed against the glass. We shared those sugar-dusted gems, and soon enough, the laughter echoed a little louder, knitting us into the fabric of the neighborhood.
Ingredients
- 1/2 cup vegetable shortening, room temperature
- 1 1/4 cups granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups unbleached self-rising flour
Directions
- In a bowl, beat together the shortening, 1 cup of the sugar, and the vanilla until fluffy.
- Mix in the egg.
- Mix in the flour.
- Scrape the bottom and sides of the bowl and mix again until thoroughly combined.
- Chill the dough for at least 30 minutes.
- Near the end of the chilling time, preheat the oven to 375 degrees F.
- Grease two baking sheets or line them with parchment paper.
- Place the remaining granulated sugar in a bowl.
- Separate the dough into 1-1 1/2-inch balls.
- Drop each of the dough balls into the sugar, then place the balls sugar-side-up onto the baking sheets, leaving about 2 inches between the cookies.
- Bake the cookies until the edges are lightly browned, about 10-12 minutes.
- Transfer the cookies from the oven and let them rest on the sheet pans for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve.
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