- I added an extra 1/4 cup flour because the dough was too soft, even with 5 1/2 cups flour
- I added 1 teaspoon vanilla extract and 1 teaspoon vanilla bean paste because I thought it was unusual for sugar cookies not to have vanilla flavoring (plus I just love vanilla).
My recipe direction modifications
The directions are pretty sparse on the original blog so I'm fleshing them out a little for any novice bakers:
- Cream the butter first until no lumps remain then add the sugars before adding the vegetable oil. If you just add the first 5 ingredients all at once, I'm afraid of the butter clumping, especially if your butter is cool to start with and also when mixing with oil since it's hard to get those two ingredients to emulsify. Best to have a butter-sugar mixture first then add in the oil, water and eggs.
- Add the dry ingredients 1 cup of flour at a time then the last half cup. If your dough is too soft (as mine was), add up to 1/4 cup more flour. You don't want the dough to be too soft. It should hold its shape when you form it into golf-ball-sized balls.
- Once you have the dough rolled into balls and press them with the bottom of a glass, freeze the flattened cookies 2-3 hours or overnight before baking.