Best Sugar Cookies

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These are truly the Best Sugar Cookies recipe I’ve tried!

Best Sugar Cookies

They’re a simple, crunchy cookie- perfect for dunking into coffee, tea or milk.

Best Sugar Cookies Recipe -

Best Sugar Cookies

I'm a sugar-cookie-fanatic, and these are the best!
Yield: 5 dozen

Prep Time: 20 minutes

Cook Time: 15 minutes

  • 4 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 cup powdered sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup vegetable or canola oil
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • additional sugar, for rolling
  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
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  • Annie wrote:

    Just wanted to ask if this comes out as a chewy cookie? Or is it an overall crispy cookie? 

    • Lori Lange wrote:


  • Melinda Flohr wrote:

    What could one substitute for the oil?

    • Lori Lange wrote:

      This recipe calls for oil… so it’s best to just stick with that.

  • LindZ wrote:

    Could you dye these multicolored?

    • Lori Lange wrote:


  • Littlethingsinlife wrote:

    These are the best i have ever had! Love the recipe!

  • Kathleen Quillen wrote:

    I am hoping there are no eggs in the recipe as indicated. The dough is a bit crumbly.

    • Lori Lange wrote:

      Yep, no eggs in this one.

  • raman wrote:

    hi just wondering…… sooo 2cups of sugar goes in the recepie/cookies. or is the powdered sugar cup used for dipping the glass?

    • Lori Lange wrote:

      Both sugars go into the cookie dough. The additional granulated sugar is both for rolling AND dipping the glass into the extra sugar.

  • megan wrote:

    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.

    • Lori Lange wrote:

      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.