Melt in Your Mouth Sugar Cookies

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A recipe by Lorraine Becken and Adelia Volz from the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home.

Ingredients Nutrition

Directions

  1. Cream sugar, butter, and oil.
  2. Beat in eggs and vanilla.
  3. Add dry ingredients.
  4. Roll into a balls.
  5. Place on ungreased cookie sheet and press with a glass dipped in sugar.
  6. Bake at 350 degrees for 8 to 10 minutes, or until light brown around the edges.

Reviews

(2)
Most Helpful

These cookies are fantastic! Much easier than most sugar cookies and truly melt in your mouth good. Under cook by two minutes and you have a soft chewy cookie. Over cook by two minutes and it's a delightfully crisp cookie. The dough is easy to put together and easy to handle. I used a small cookie scoop and the recipe yielded 90 perfect cookies. This is a keeper! :-)

racrgal October 28, 2009

This is one of my two favorite cookie recipes. I leave mine round and roll them in colored sugar or frost them sometimes. They are really a cross between sugar cookies and shortbread cookies. I just can't make enough.

janerdickey December 10, 2011

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