Community Pick
Buttery Sugar Cookies
photo by Diana 2
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
72-84 cookies
ingredients
- 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
directions
- 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.).
Reviews
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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
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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.<br/><br/>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.
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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!
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Tweaks
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My my my! If you ever use these ratings to determine if this recipe is the one you will try in 30 minutes, LISTEN UP! Imagine fluffy buttercream dough; and a finished work of art with seemingly layer after layer; thousands of layers (!) of lightly crispy, buttery melt-in-your-mouth astonishment. These cookies don't do the definition of AMAZING justice. A must try; I will keep this recipe near and dear to my heart. I should mention I used Butter Flavor Crisco instead of butter (Sorry!) I can only imagine the tasteful decadence of using real butter with the fabulous authentic Bourbon Vanilla Bean extract I swear by. If you pass this recipe by, shame on you. =) Hindsight is 20/20! Don't let that be you. Hehehe ~The Wifey
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>