Wilma's Sugar Cookies
Submitted by shimar
Old-fashioned sugar cookies made with butter and oil for a tender, melt-in-your-mouth crumb. Rolled in sugar and pressed flat, these bake up with soft centers and lightly crisp edges. Makes 3 dozen.
YIELD
3 dozenPREP
20 minCOOK
20 minREADY
40 minEvery family has that one sugar cookie recipe scribbled on an index card and tucked in a drawer. This is Wilma’s.
The secret to their impossibly tender texture is a double-fat combo: butter for flavor and vegetable oil for moisture. Two kinds of sugar (granulated and powdered) keep things soft while cream of tartar adds just a hint of tang.
Roll the dough into little balls, press them flat with a glass, and let the oven do the rest.
Three dozen cookies. Forty minutes. A kitchen that smells like your grandma’s house.
Kitchen Tips
- Use a flat-bottomed glass dipped in sugar to press the dough balls. It prevents sticking and gives each cookie a sparkly, crackled sugar top.
- Don’t overbake. Pull them at 10 minutes if you like soft centers. They’ll firm up as they cool on the sheet.
- Chill the dough briefly if it feels too sticky to roll. Fifteen minutes in the fridge makes shaping much easier without changing the texture.
Ingredients
Directions
Mix together the first six ingredients then add the salt, cream of tartar and flour.
Roll a teaspoon of dough into a ball, then in sugar and place on a lightly greased shinny cookie sheet and press down with a glass.
Bake at 375℉ (190℃). for 10 to 12 minutes.
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