Special Sugar Cookies
Submitted by jazzelsie
Soft, melt-in-your-mouth sugar cookies made with both butter and oil for extra tenderness. Pressed flat with a sugar-dipped glass and baked golden. Makes 6 to 7 dozen.
YIELD
6 - 7 dozenPREP
15 minCOOK
10 minREADY
25 minThe combination of butter AND oil is the trick that makes these sugar cookies impossibly tender.
Butter gives you that rich, classic flavor while vegetable oil keeps the crumb soft and almost cake-like. Both white sugar and powdered sugar go into the dough, creating a texture that practically melts on your tongue.
Drop them by teaspoonfuls and flatten with a sugar-dipped glass for a crinkly, sparkly top. Quick bake, easy cleanup, and a yield of 6 to 7 dozen means you’ll have plenty to share.
Kitchen Tips
- Dip the glass bottom in sugar before pressing each cookie. It prevents sticking and gives the tops a pretty, crunchy texture.
- Pull from the oven when the edges are just barely golden. The centers will look slightly underdone but they’ll firm up as they cool.
- Cream of tartar keeps the cookies from spreading too much and gives them a subtle tang that balances the sweetness.
- These freeze well. Stack them between parchment paper in a container and they’ll keep for weeks.
Ingredients
Directions
Cream butter and white sugar.
Beat in oil and powdered sugar until smooth.
Add eggs and vanilla and beat well. Mix flour, soda, cream of tartar and salt together and stir into mix.
Drop by teaspoonfuls onto ungreased baking sheet.
Flatten cookies to ¼ inch thick with glass bottom dipped in sugar.
Bake in 350℉ (180℃) oven 8 to 10 minutes until lightly browned around edges.
Makes 6 to 7 dozen 3-inch cookies.
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