Total Time
Prep 30 mins
Cook 15 mins

This is a great way to make a quick treat. This dough freezes very well. I find these don't work as well for cut out cookies. The dough is pretty soft. This came from a 30 day gourmet ebook. Cooking time is per sheet.

Ingredients Nutrition


  1. Place sugars, butter, and oil in a large bowl. Beat until fluffy.
  2. Add eggs and vanilla. Beat until incorporated.
  3. In a medium bowl, mix together the flour, salt, cream of tartar and baking soda.
  4. Add to butter mixture and mix until combined.
  5. To freeze:.
  6. Line a large cookie sheet with parchment paper.
  7. Roll dough into 1-1/2" balls and place on sheet. continue until all dough is used. Place in freezer and freeze until dough is firm, about 1 hour. Transfer dough balls to a large freezer bag. Seal and freeze.
  8. To bake:.
  9. Preheat oven to 350 degrees.
  10. Spray cookie sheet with cooking spray or line with parchment paper.
  11. Place dough balls on sheet about 2 inches apart.
  12. Bake for 10-15 minutes or until edges are starting to turn golden brown.
  13. Remove and cool on a rack.
  14. If baking immediately after mixing dough, reduce baking time to 8-10 minutes.
  15. You don't want the whole cookie to brown, just the edges.


Most Helpful

I made these yesterday to take to my kids school, which is a good thing because I could have eaten them all. I did roll them in sugar I like mine a little sweeter. I also dipped the tops of the balls in chopped pecans mixed with sugar. Awesome recipe! Thanks so much for posting, I will be making these again next week!

children from A to Z December 09, 2009

I haven't gotten any in the freezer yet but am baking some right now and the first batch was delicious! Like other people have said they are very soft and delicate. Yummy!

Brie C March 05, 2009

The dough is so fluffy and the cookies melt in your mouth. I baked them immediately and they are delicious. They are so delicate that I don't think they'll hold up to frosting. Easy and quick.

smcquilkin1 October 04, 2008

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