Pan Sugar Cookies
Delightful pan sugar cookies with a buttery base and sweet topping, perfect for sharing with family or friends, offering a crisp texture and classic flavor.
Ingredients
Instructions
- Cream together the oleo, sugar, and eggs.
- Add salt, soda, vanilla, milk, and flour to the mixture.
- Spread the batter on a lightly greased cookie sheet and sprinkle with sugar.
- Bake for 20 to 30 minutes at 350°F.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo, or experiment with different extracts like almond or lemon. If you prefer a softer texture, slightly reduce the flour or add an extra tablespoon of milk. This recipe is versatile; you can add chocolate chips or nuts for a unique twist. Also, make sure to spread the batter evenly on the cookie sheet for consistent baking.
Serving Suggestions
These pan sugar cookies are delightful on their own but can be served with a glass of milk or hot cocoa for a cozy treat. They also pair nicely with fresh fruit or a scoop of vanilla ice cream for a fun dessert. For a unique twist, serve alongside a slice of Low-Fat Cherry Chip Cake for a delightful contrast of flavors.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag, where they can last for up to three months. To reheat, place cookies in a preheated oven at 300°F for about 5-7 minutes to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Sugar Cookies contains roughly 322 calories, with 5g protein, 56g carbohydrates, and 4g fat. It is an excellent source of vitamin C (54% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1861mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of oleo?
Yes, you can substitute oleo with unsalted butter or margarine. Each option will give slightly different results in flavor and texture, with butter providing a richer taste. Ensure the alternative is softened for easier mixing during the creaming process.
What should I do if my batter is too thick?
If your batter feels too thick, you can add a little more milk, one tablespoon at a time, until you reach the desired consistency. Keep in mind that the thickness can vary based on the flour and humidity, so adjusting liquid is a common practice.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and a toothpick inserted in the center comes out clean. Keep an eye on them during the last few minutes of baking to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).