A SUPER simple, wonderful cookie just in time for Christmas. I like these better than the traditional rolled sugar cookies. These would be great to make with kids. You could add sprinkles (but they don’t need it!) Chai powder, lime or lemon or other flavorings. These are, to quote Robert Palmer, “simply irresistible”. Thank you to my Cousin Judy for sharing her recipe. I used a small ice cream scoop to make the rounded shape but a spoon would work, too. Adapted from Taste of Home.
The dough must be thoroughly chilled. No short-cuts. Completely chilled dough is a must.
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs and vanilla.
- In a large bowl, whisk together flour, baking soda, and cream of tartar.
- In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by rounded teaspoonfuls onto baking sheets.
- Bake at 375 for 8-12 minutes, depending on size of cookie, or until edges and bottoms are lightly browned.
- Remove to wire racks to cool.
These are good for at least a week, but best within the first 3-4 days. After a few days, they get crumbly and a bit on the drier side – still a delicious cookie though.
These freeze really well!