School Sugar Cookies recipe from my time as a lunch lady will remind you of your favorite grade-school dessert.
About Lunch Lady Cookies
For a semester in college, I spent every Thursday as a lunch lady in a Tuscaloosa, Alabama school.
It was quite the experience, and people who work in school cafeterias are grossly undervalued.
While most of it was tireless, thankless work, I was delighted to make dessert.
Especially if it was for school cafeteria cookies.
Using an electric mixer the size of a 4th grader, you'd make enough dessert for hundreds of kids.
After trying one of the sugar cookies, I knew I needed the recipe.
Despite the instruction to toss the printed recipe, I snuck it into the extra-large pockets of my khaki pants.
Best decision ever, snagging that sugar cookie recipe for my later use. I figured I should get something good out of this experience...
I was oh so very right.
And now you can enjoy them too!
Butter: Unsalted butter that is at room temperature is best. If you use salted butter, skip adding the salt. And room temperature helps the butter to cream with the sugars.
Sugar: Both granulated and brown sugar are used in this school sugar cookies recipe. I prefer light brown sugar but dark brown sugar will also work fine.
Oil: A tiny bit of helps keep the cookies from being too puffy. Any neutral oil will work like canola oil, vegetable oil, or avocado oil.
Extracts: To give it an extra hint of sweetness and flavor, use both vanilla extract and almond extract.
Flour: All-purpose flour is recommended. Any kind of whole grain or whole wheat flour makes these cookies a bit too dense. Gluten-free all-purpose flour can also be used.
Salt: To enhance the sweetness of the cookies, add a pinch of salt.
Baking soda: For a chewy cookie, add baking soda. Baking powder will not give you the same results, so make sure that it's baking soda you use.
How To Make School Sugar Cookies
Time needed: 1 hour
These delicious school cafeteria are simple to make. Here's how:
- Cream together butter, granulated sugar, and brown sugar.
- Add in egg, oil, vanilla extract, and almond extract.
- Sift together dry ingredients.
- Stir dry ingredients into the mixer.
- Place dough on a baking sheet.
- Bake the cookies.
These are my all-time favorite sugar cookies!!
Just like the ones you loved from your school cafeteria: crispy on the outside, perfectly chewy on the inside, sugary, sweet, buttery...heaven.
COOKIE RECIPES YOU'LL LOVE:
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- Peanut Butter Banana Cookies
- Microwave Oatmeal Cookie
- Chocolate Chip Cookies Gluten Free Dairy Free
- Banana Almond Butter Cookies
School Sugar Cookies
- ½ cup butter room temperature
- 1 cup sugar
- 1 tablespoon light brown sugar
- ½ teaspoon avocado oil
- 1 large egg
- ¾ teaspoon vanilla extract
- ⅛ teaspoon almond extract a little bit less than ⅛ tsp
- 2 cups unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- In the bowl of an electric mixer, cream together butter and sugars.
- Beat in oil, egg & extracts.
- In a medium bowl, sift together flour, salt, and baking soda.
- Slowly beat in the flour mixture. Be sure to scrape the sides of the mixer at least once to make sure all of the flour is incorporated.
- Refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Space cookies about 2 inches apart on cookie sheet.
- Bake in preheated oven for 9-11 minutes. They don't really brown, so take them out when you see the slightest hint of golden around the bottom edges.
- Let sit on cookie sheet for 2 minutes then transfer to a cooling rack. Store in an airtight container for up to 3 days.