4 hrs 39 mins
4 hrs 30 mins
This simple yet divine recipe was handed down to me by my grandmother many years ago. It has a unique dough produces a soft, tender, buttery, yet crispy cookie that melts in your mouth. I will say that high-quality butter, vanilla, eggs, and flour will make a big difference in the taste, as subpar quality will show through with such mild flavors at play. This makes a large batch of 3 dozen or so, and can easily be halved. Enjoy!
My Private Note
Units: US | Metric
- 1 cup unsalted butter, softened
- 1 cup vegetable oil (canola or safflower works best, but any mild-flavored variety will do)
- 1 cup granulated sugar, 1/3 cup more for dipping
- 1 cup confectioners' sugar
- 3 teaspoons vanilla extract (high quality is best, avoid imitation vanilla)
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon sea salt
- 1Preheat oven to 350 degrees F (325 for convection ovens).
- 2Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
- 3In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
- 4Slowly mix in flour mixture in two parts, on low until dough is just combined.
- 5Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
- 6Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
- 7Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
- 8Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
- 9Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!
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Nutritional Facts for Soft and Buttery Sugar Cookies
Serving Size: 1 (63 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 327.3
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 8.2 g
- Cholesterol 47.7 mg
- Sodium 209.0 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 0.3 g
- Sugars 17.7 g
- Protein 2.2 g