Sugar Cookie Cake

Dry Ingredients:
1 1/2 Cup Flour
1 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

Wet Ingredients:
1/2 Cup Milk
1 Egg
1 Teaspoon Vanilla

The multipurpose sugar cookie cake recipe is dynamic, because it adds a delicious flavor to breakfast and dessert. Slightly modifying it results in cookies, pancakes or cake.

Preheat oven to 400 degrees. Mix dry ingredients together in a large bowl with a spoon. Whisk wet ingredients in a separate bowl with a fork. Add wet ingredients to dry ingredients and whisk together with a fork or mixer. Mead ingredients into a ball and then roll or flatten doe to a half inch thick.

Cut cookies into three to four inch squares with a butter knife. Using the top of a cup or cookie cutter is also acceptable. Prepare cookie sheet by rubbing canola oil across it with a napkin or lining it with aluminum foil. Place cookies on cookie sheet. There should be no overlap with approximately an inch between cookies. Bake for 8 to 12 minutes. When they are slightly golden test the cookies with a toothpick. Poke the center of the cookie with a toothpick or fork prong. If batter clings to the cookies, let them cook for another minute or two until testing them again with a toothpick.

When they are done, remove them from the oven and let them set for five minutes before sliding them onto a plate with a spatula. Let them cool on the plate while preparing another batch of cookies.

This recipe is great because it is multipurpose. Make pancakes by adding 1 cup milk, instead of, half cup milk along with a teaspoon of canola oil. Use 2 and half cups flour, 1 and half cups milk to make it into bread like cake. Make it vegan by using a quarter cup less sugar, rice flour and soy milk. Without an egg it crumbles, yet it is still tasty.

Add a dash of allspice, nutmeg or cinnamon for additional flavor. Switch out vanilla with another extract for a new dessert. Lemon, rum, brandy, almond and butter maple extracts are tasty. Orange or mint are different. Since they are unique it might be difficult to adjust. Combine 1 teaspoon vanilla with a half teaspoon optional extract for a mellow flavor.

Make pancakes by pouring pancake mix into a pan heated between medium-low to medium. Let the pancake rise and become solid around the edges. The pancake is almost completely cooked before flipping. Let it cook on the other side about a minute before plating.

Make a cake by rubbing canola oil on the bottom and sides of cake pan. Cover the pan about a half to whole inch deep. Cook it on 400 for 23 to 30 minutes. Test the cake with a toothpick, similarly to testing cookies. Substitute cornmeal to make cornbread. It tastes great with butter.

This is an extremely versatile recipe and is an all around sweet treat for anytime or holidays. Don't forget the salt.

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