It doesn’t get much simpler than Sugar Crunch Cookies, and that’s a good thing! The cookies are buttery, tender, and golden treats that are topped with a lovely, crunchy sugar coating. That’s all, and yet, does anything make people happier than a simple dessert that is done well? We don’t think so, and neither do these Sugar Crunch Cookies! They’re nostalgic, sweet, and just so much fun!
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
Step 1 –In a bowl, beat together the shortening, 1 cup of the sugar, and the vanilla until fluffy.
Step 2 –Mix in the egg.
Step 3 –Mix in the flour.
Step 4 –Scrape the bottom and sides of the bowl and mix again until thoroughly combined.
Step 5 –Chill the dough for at least 30 minutes.
Step 6 –Near the end of the chilling time, preheat the oven to 375 degrees F.
Step 7 –Grease two baking sheets or line them with parchment paper.
Step 8 –Place the remaining granulated sugar in a bowl.
Step 9 –Separate the dough into 1-1 1/2-inch balls.
Step 10 –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.
Step 11 –Bake the cookies until the edges are lightly browned, about 10-12 minutes.
Step 12 –Transfer the cookies from the oven and let them rest on the sheet pans for 5 minutes.
Step 13 –Transfer the cookies to a wire rack to cool completely.
Step 14 –Serve.