Prep 3 hrs
Cook 10 mins
I don't care for sugar cookies at all and I thought these really were the best darn sugar cookies ever! These cookies are so light and have a fabulous texture. Everyone is sure to love them.
- 1 cup sugar
- 1 cup butter
- 1 cup powdered sugar
- 1 cup vegetable oil (NOT olive oil!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 1⁄8 cups flour
- Cream sugar, butter, powdered sugar, and oil.
- Then cream in eggs and vanilla.
- In a separate bowl mix baking soda, cream of tartar, and flour.
- Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
- Chill in refrigerator at least 2 hours.
- Drop 1-2" balls on the cookie sheet.
- If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
- Bake at 350° for 10-12 minutes or until the edges are browned.
- You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.
These are an excellent sugar cookie. However, your yield amount is way off. I got 64 very large cookies. I wondered when I saw the 4 plus cups of flour. I will certainly make these again.
These sugar cookies are very, very, good! They are soft, light, and rich. I also flattened the cookie with a glass dipped in sugar and cinnamon. Yum, yum!
Found these in one of my antique cookbooks years ago and have been making them for 20 years ever since. The recipe works for cookie pizzas, fancy iced, or just plain out of the oven...these are just that good! I was happy to see them here. Watch your measurements. For those of you that find them dry, you are not sifting or lightening your flour before adding or perhaps your home is dry. Flour varies in density. Eggs also can be the culprit if you didnt have the correct size on hand. Try adding a few tablespoons of a beaten one. For those that found them greasy, real butter MUST be used and is non negotiable. These are Fabulous! Thanks for posting so I dont have to slog through my many books. :)