I'm a sugar-cookie-fanatic, and these are the best!
4 cupsall-purpose flour
1 cupgranulated white sugar
1 cuppowdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cupvegetable or canola oil
1 teaspoonbaking soda
1 teaspooncream of tartar
1 teaspoonvanilla extract
additional sugar, for rolling
Preheat the oven to 350°F.
In a large mixing bowl, combine the flour, sugars, butter, oil, baking soda, cream of tartar, salt and vanilla in the order listed, mixing well after each addition. Shape the dough into 1-inch balls (the dough will be crumbly, but it should come together and hold a ball nicely); roll in additional granulated sugar.
Arrange the balls 2 inches apart on a baking sheet and flatten slightly with a glass dipped in sugar. Bake for 15 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
Dip glass in water before dipping into sugar so that the sugar will adhere to the bottom of the glass.