Prep 20 mins
Cook 10 mins
This recipe was given to me by a lady from Texas about 25 yrs. ago. It is the best sugar cookie recipe I have ever tasted, and the response to it from others who have eaten it has been similar to my experience. I have never tried to ice it or make shapes from it. It's just good on its own. This is a double recipe - because that is how it was given to me.
- 2 cups butter (not margarine)
- 2 cups powdered sugar
- 2 cups granulated sugar
- 2 cups vegetable oil
- 4 eggs
- 3 teaspoons vanilla
- 8 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons salt
- Cream butter and sugars.
- Add oil, eggs and vanilla and mix.
- Add dry ingredients gradually.
- Measure out by level spoonfuls.
- Roll into balls.
- Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
- Bake at 375 until just set and edges are slightly browned (about 10 minutes.).
i just finished baking a double batch for my grandsons birthday party and i have to say i may have to bake another double batch as everyone was eating them as they were coming out of the oven!!! they are absolutly the best sugar cookie recipe i have made, the dough was very easy to work with, yummmmmmm
12/2011 Started with these again. Wish I had checked my last review -- did the entire recipe -- got at least 10 doz., maybe more ! DID do convection, and most were light brown in 7 min. My batter is WAY too soft to roll in balls - used scoop with good results. Happy Holidays, Trisha.
12/2010 My first batch of Christmas cookies ! YUMMM! I have never made sugar cookies because I am rolling-pin challenged -- BUT saw these could be dropped ! SO easy ! I made 1/2 batch and got 6 1/2 doz. cookies, using a #40 Zeroll scoop ! First time to use convection option - 1st batch was brown edged at 8 minutes, so set the rest for 6, and removed when tan color started. I always bake cookies on Sil-Pat, and they did not spread much at all. Just wet the bottom of a juice glass and pressed into colored sugar then lightly on the cookie prior to baking. I did refrigerate between batches, only a few minutes. They are wonderful ! Thanks for posting, Trisha W.
I used light butter (my real butter disappeared last week over Thanksgiving!) and so the texture of these cookies was much more pillow-like than if I had used REAL butter. But! That said! They're amazing, and if you LIKE a chewy cookie (which I do), then light butter is a fine choice! I did have to refrigerate the dough and skip the roll-into-balls stage... my friend and I had to force ourselves to stop eating after we plowed through six cookies. Yum!