The Ultimate Sugar Cookie
I've made many delicious sugar cookie recipes, but this one is now ranked #1 favorite cookie all all time-- by my family and friends. When cooked, they are crispy and buttery. You can use only vanilla extract, but now I'm enjoying adding pure almond extract...my favorite! Either way, they're like potato chips in that I promise you can't eat just one.
Servings 36 cookies
Calories 139kcal
Equipment
- Baking Sheet
- Cooling rack
- Parchment paper
- 2" Cooking Scoop Makes measuring super easy
Ingredients
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup butter softened
- 2 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla Variation: use 1/2 teaspoon vanilla and 1 teaspoon pure almond extract
DRY INGREDIENTS:
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 cups flour
- 1/2 teaspoon salt
Decoration:
- Sparkling sugar for garnish and crunch (optional)
Instructions
- Preheat the oven to 350°F.
- Whisk the dry ingredients together, and set aside.
- With an electric mixer, cream the butter and sugar together 3 to 4 minutes.
- Add the powdered sugar and mix for about 1 minute.
- Add the eggs, one at a time
- Add the vegetable oil and vanilla and/or almond extract.
- Add the dry ingredients, a bit at a time, just until combined. Don't over-mix.
- For best results, line a baking sheet with parchment paper (or a Silpat).
- NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop.
- I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even.
- Sprinkle sugar on top.
- Bake for 14 to 15 minutes, rotating the baking sheet halfway through.
- The cookies should be slightly brown around the edges.
- Allow them to cool for 5 minutes, then remove to a cooling rack.
- Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside.
Notes
NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop. I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even.