Soft and Buttery Sugar Cookies

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READY IN: 4hrs 39mins
SERVES: 18
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F (325 for convection ovens).
  • Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
  • In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
  • Slowly mix in flour mixture in two parts, on low until dough is just combined.
  • Form 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).
  • Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
  • Coat 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).
  • Bake 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.).
  • Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!
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