Recipe by greyghost
I just made these for my mother's annual Christmas Cookie Exchange - they turned out great and so seasonal if you put green and red sugar on top - perfect for the holiday! Recipe came from Colorado Colore: A Palate of Tastes - cooking time does not include hour to chill . . .
Top Review by Nanners
I've been making this recipe for years. It's the one my mom and grandma made. They are hands down the best sugar cookies I've ever had. I agree that chilling the dough overnight really gives the cookies the best consistency: cakey on the inside, slightly crisp on the outside. The only change I make is adding 1 t. baking powder to the dry ingredients. I'm not sure this makes any difference, but I like a bit of "height" to my cookies. I bake on parchment lined baking sheets, making sure to keep the dough cold.
- 4 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 eggs
- 1 teaspoon vanilla extract
Directions See How It's Made
- Sift flour, baking soda, cream of tartar and salt together.
- Beat butter, oil, sugar and confectioner's sugar in separate mixing bowl until creamy.
- Add eggs and vanilla and beat until smooth.
- Add dry ingredients gradually and beat until well blended.
- Chill, covered for 1 hour.
- Shape dough into 1 inch balls and coat balls with additional sugar.
- Arrange balls on ungreased cookie sheet.
- Flatten with bottom of glass dipped in sugar. Press in additional color sugar for holiday decoration.
- Bake at 350 degrees for 8-10 minutes or until lightly brown.
- Cool and store in airtight container.
- For variations: Add 1 tsp of almond extract or lemon extract, add 1/2 crushed almonds or hazelnuts, add 1 TBS finely chopped lemon zest, add 1 TBS crushed peppermint candies, roll in colored sugar for holidays, or use decorative glass to create pattern on each cookie.