These are truly the Best Sugar Cookies recipe I’ve tried!
If you are a lover of sugar cookies, you’re going to love these. They’re a simple, crunchy sugar cookie, and they are perfect for dunking into coffee, tea or milk. I have a recipe for Lemon Sugar Cookies that you might like to try too. Yay for sugar cookies!
How to make the Best Sugar Cookies:
These cookies are unique because there is no egg added in, and they are made with vegetable/canola oil instead of butter or shortening. Cream of tartar is added to the recipe too, which gives these cookies a nice and tangy flavor.
The cookie dough is rolled into balls and placed onto a baking sheet. The final step is dipping the bottom of a glass in sugar and flattening the cookie dough balls before baking. They turn out just as pictured- with a little crackle in the top.
These cookies should be stored in a covered container at room temperature for a few days. However, since the recipe makes so many cookies… you may with to freeze them. Store in a covered container or large freezer zip baggie in the freezer for up to 3 months. Enjoy!
Sugar Cookie Recipes:
- Peppermint Sugar Cookies
- Sugar Cookie Frosting
- Crunchy Nutmeg Sugar Cookies
- Easy Frosted Sugar Cookies
Best Sugar Cookies
Ingredients
- 4 cups all purpose flour
- 1 cup granulated white sugar
- 1 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup vegetable or canola oil
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- additional granulated white sugar, for rolling
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, use a hand mixer to 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.
Notes
- Dip glass in water before dipping into sugar so that the sugar will adhere to the bottom of the glass.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these delicious sugar cookies today! They’re not chewy but more like a very light pecan sandy ~ very yummy 😋
These are a hit with my friends. They’re tasty but crispier than I like for a sugar cookie. When I press mine with a glass, they spread and look like snowflakes. They split at the sides. They stay together and still taste good but they’re not round with clear edges like your picture. My husband thinks it’s because the balls are too big, which might be the case since I only got about 48 cookies, not 60.
Just wanted to ask if this comes out as a chewy cookie? Or is it an overall crispy cookie?
Crispy.
What could one substitute for the oil?
This recipe calls for oil… so it’s best to just stick with that.
Why are there no eggs in recipe? What holds them together?
No eggs needed!
Could you dye these multicolored?
Probably!
These are the best i have ever had! Love the recipe!
I am hoping there are no eggs in the recipe as indicated. The dough is a bit crumbly.
Yep, no eggs in this one.
These look good….do you think they will travel in a suitecase well? I want to make a recipe for my in-laws that we are flying to see.
In a suitcase? I’m not sure I’d put any cookies in an actual suitcase, but in a carry-on bag they might be ok.