Fairy Cookies

The secret to these fairy cookies is the double fat and double sugar combo. Margarine and vegetable oil together create a dough that bakes into something impossibly tender, with crisp edges that shatter and a center that practically dissolves on your tongue. Two kinds of sugar, powdered and granulated, work together for a smoother, finer texture than either one alone.

Cream of tartar paired with baking soda acts as the leavening here, giving these cookies a slight tang and a delicate lift that regular baking powder doesn’t quite match. It’s the same chemistry behind snickerdoodles, and it works beautifully in a simple sugar cookie.

This is a big-batch recipe, so plan on plenty of cookie sheets. Roll the chilled dough into balls and press flat with a fork or the bottom of a glass. The fork leaves those classic crosshatch marks, while a glass dipped in sugar gives a smooth, sparkly top.

Chef Tips

• Chill the dough before rolling. The oil makes it soft and sticky at room temperature, but cold dough is easy to handle and holds its shape in the oven.
• Press the cookies thin for crispier results, or leave them thicker for a softer, chewier center.
• Pull them from the oven when they’re just barely light brown. They continue to set on the baking sheet as they cool and will be overdone if you wait for them to look fully golden.
• Vanilla gives a classic flavor, but the almond extract option adds a more delicate, floral note.

Variations

• Almond fairy cookies: Use almond extract instead of vanilla and press a whole blanched almond into each cookie center.
• Lemon: Add a tablespoon of lemon zest to the dough for a bright, citrusy twist.
• Nut or fruit: Mix in chopped pecans, walnuts, or dried cranberries before chilling, as the recipe suggests.