These soft and light Sugar Cookies are another classic treat during the Christmas season! Simple to make and great to freeze, you can’t go wrong with these cookies. This recipe has been passed down through generations in my family cookbook. Heads up though, there will be plenty of cookies left to share with family and friends because the recipe yields about 60 cookies!
To fancy them up a little bit, add a sprinkle of colored sugar on top after you have flattened the dough. This makes them glisten in the light and have a festive touch. Like I mention below, be sure to watch the first batch of these and figure out the ideal timing. Once they turn golden brown they are over done, so you will want to catch them right before that. In my opinion, the gooier the better for sugar cookies.
- 1/2 c. butter or margarine
- 1/2 c. vegetable oil
- 1 egg
- 1 1/2 tsp. vanilla extract
- 2 c. flour
- 1/2 tsp. salt
- 1 c. sugar
- 1/2 tsp. cream of tartar
- 1/2 tsp. soda
- Cream butter and sugar. Add vegetable oil and egg.
- Sift flour, salt, cream of tartar, and soda. Add into wet mixture. Mix until incorporated.
- Wrap ball of dough in saran wrap and chill for at least one hour.
- Roll dough into tablespoon sized balls. Place onto cookie sheet, flatten gently with heel of hand and top with holiday sprinkles.
- Bake at 375 degrees for 10 minutes. (Watch! They overcook easily, so remove from oven before they turn golden brown.) Enjoy!
Love food. Love self. Love life.