I think I have to get over my prejudice in using oil in recipes. My first inclination is I only want to bake with butter but I have to admit, in the right recipe, oil serves a good purpose. And it’s the right recipe in this one for sugar cookies. The oil helps prevent the cookie from spreading too much and it adds a crispness to the edges while still keeping the rest of the cookie moist. I’m still a butter girl but I can’t argue with oil in this recipe.
Next to an amazing chocolate chip cookie, my next favorite is a good sugar cookie. And this is a good sugar cookie. I like the simplicity of the recipe and, unlike my penchant for tinkering with plain brownie recipes to fancy them up, I prefer to keep my sugar cookies as plain as possible so you get the full hit of that sugary, buttery goodness with nothing to interfere with the taste. Love it.
1 cup oil
1 cup granulated sugar
1 cup powdered sugar
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups plus 2 tablespoons all-purpose flour
Additional granulated sugar, for rolling
- In a large bowl of a stand mixer, beat together the butter, oil, sugar, powdered sugar, vanilla and eggs until creamed and well combined, about 2 minutes.
- Add in the baking soda, cream of tartar, salt and flour; gently mix until a soft dough forms. Do not overmix. Chill in the refrigerator for at least 2 hours.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a cookie dough scoop, portion into golf-ball-size dough balls and roll in the additional sugar. Evenly space on baking sheets, about 2 inches apart.
- Bake for 9-11 minutes or until edges are golden brown and middles no longer look raw. Do not overbake.