Prep 15 mins
Cook 10 mins
These cookies were always my favorite growing up. They are a light crispy sugar cookie that melts in your mouth! I make these every year to remind me of Grandma.
- 236.59 ml margarine
- 473.18 ml sugar
- 2 eggs
- 236.59 ml salad oil
- 0.25 ml salt
- 4.92 ml vanilla
- 1182.95 ml flour
- 9.85 ml baking soda
- 9.85 ml cream of tartar
- Cream together margarine and sugar.
- Beat in eggs one at a time.
- Combine oil, salt, and vanilla.
- Combine flour, baking soda, and cream of tartar.
- Alternate add the oil mixture and dry ingredient mixture to batter. Don't worry if you have a lot of extra dry ingredients at the end; continue to add a little at a time so you don't flour your whole kitchen.
- Roll into balls.
- Flatten; add sprinkles if you want.
- Bake at 350 degrees Fahrenheit for 10 to13 minutes.
Extremely easy, but not being a fan of margarine, I swapped an equal amount of butter for the margarine. It should have been fine, and perhaps the end result was the way it should have been, but the cookies seemed rather oily, and also tended to break fairly easily.
These are a lot quicker than the cut-out sugar cookies I usually make!! Instead of rolling them into a ball I used my cookie scoop and flattened them with the bottom of a glass I dipped in flour. They are very light and tasty!! I made 2 dozen and froze the rest of the dough in 2 containers so I can make a couple more batches later (there is only 3 in my family we don't need 60 cookies at one time!) Made for Spring 2009 PAC.