Monday, July 25, 2011

Recipe: Best Ever Sugar Cookies

I think this is probably one of my favorite cookies from my childhood. My mom had a church cookbook that had a vinyl or plastic cover and was done with run off pages...the typed out kind. It had those fold over metal tab thingys to bind it. I remember it pretty well. There were a few pretty tasty recipes in a sea of cream of something-or-other casseroles. This recipe was the best thing to come out of that cookbook.

This is a light, crisp cookie that just melts in your mouth.


2 cups sugar
1 cup butter
3/4 cup cooking oil (preferably canola or vegetable)
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs

4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Preheat oven to 350F degrees.

Cream together the 1st three ingredients. Add salt, eggs, and vanilla.

Sift together flour, soda, and cream of tartar. Add to creamy mixture and mix.

Roll dough into 1-1/2" balls and roll in some sugar. Place on an ungreased cookie sheet and slightly press on the ball with the bottom of a glass. (It helps to first press on the cookie dough, and then dip in sugar each time before "flattening" the next ball of dough. This way, the glass doesn't stick to the dough with each cookie.)

Bake for 15-20 minutes, or until the edges of the cookies turn a nice, golden brown.

Cool on aluminum foil or cookie racks.


Mama Bear


  1. all measurements correct, can't roll the dough. too soft. do i need to chill first? or did i do something wrong?

    1. These are not "roll out" or "cut-out" sugar cookies. You will need to roll them in a ball, dip them in the sugar, put them on the cookie sheet, and then flatten them with the bottom of a drinking glass or mug. I've never had a problem with them being too soft, so I'm not sure what's happening on your end. :-) I'm so sorry. Wish I could help better than this. ~Angie