Elaine's Famous Sugar Cookies
Submitted by videoval
Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.
YIELD
4 dozenPREP
25 minCOOK
8 minREADY
2 hrsWhat makes these sugar cookies “famous” is the double-fat method. Butter brings flavor. Vegetable oil brings tenderness. Together, they produce a cookie that stays soft for days without going crumbly.
The lemon zest is subtle but it lifts everything. You won’t bite in and think “lemon cookie," but without it, you’d notice something missing. That little bit of brightness keeps the sweetness from going flat.
Cream of tartar paired with baking soda acts as the leavening here, giving these cookies a slight puff without the spread you get from baking powder alone. The result is a thick, pillowy center with barely golden edges.
Chilling the dough is a must. It’s sticky from all that oil, and working with warm dough means flat, greasy cookies. Keep two-thirds refrigerated while you shape and bake the first batch.
Pro Tips
- Dip the glass in sugar before each press. It prevents sticking and gives you that sparkly, crackled top.
- Don’t overbake. Pull them when barely golden at the edges. They firm up on the sheet during that 2-3 minute rest.
- Cream of tartar loses potency over time. If yours has been in the pantry for years, replace it for the best rise.
Variations
- Almond version: Replace vanilla with almond extract and top with sliced almonds before baking.
- Christmas sprinkle cookies: Press colored sugar crystals or sprinkles into each cookie before baking for festive sparkle.
- Citrus twist: Swap lemon zest for orange zest and add a pinch of cardamom to the dry ingredients.
Ingredients
Directions
Cream butter andamp; sugars; beat in eggs one at a time until light and fluffy.
Beat in oil, vanilla andamp; lemon peel.
Combine dry ingredients andamp; gradually add to sugar mixture, beating until well blended.
Wrap in wax paper; chill several hours.
Preheat oven to 325.
Grease 2 cookie sheets. Divide dough into thirds (keep ⅓ out, refrigerate the rest until needed).
Form heaping teaspoon of dough into ball. Place on cookie sheet. Flatten to 2 inch diameter with bottom of glass dipped in sugar.
Sprinkle with plain or colored sugar Bake 8 to 10 min. or until lightly browned. Let stand on cookie sheet 2 to 3 min. before removing.
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