Soft Sugar Cookies
User Reviews
5
Soft Sugar Cookies
Description
These Soft Sugar Cookies start by creaming butter with granulated and powdered sugar until light and fluffy. Adding vegetable oil, eggs, and vanilla creates a moist dough which is gently folded in with flour, cream of tartar, baking soda, and salt. Chilling the dough solidifies the fats and makes the cookies easier to shape, helping prevent spreading during baking.
The dough is portioned onto parchment-lined baking sheets and flattened with a sugared glass bottom, producing a thin cookie with a slightly crunchy surface. Baking at 350°F brings a golden edge while preserving a soft center, creating a tender texture.
Room temperature storage in an airtight container keeps the cookies fresh for up to 4 to 5 days. They can also be decorated with buttercream frosting for added flavor and presentation if desired.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar additional for pressing cookies
- 1 cup powdered sugar
- 1 cup vegetable oil
- 2 egg room temperature
- 2 teaspoon vanilla extract
- 4 1/4 /4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 /2 teaspoon salt fine
Instructions
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, cream together room temperature butter, granulated sugar, and powdered sugar until combined, light, and fluffy.
- Add vegetable oil, eggs, and vanilla extract, continuing to mix until combined.
- In a separate bowl, sift together flour, cream of tartar, baking soda, and salt, then mix into the creamed mixture until incorporated. Cover the cookie dough and chill in the refrigerator for at least 30 minutes, up to 24 hours.
- 20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper.
- Dollop a scoop (#40 scoop) or 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass until approximately 2 inches wide, or about 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat.
- Bake for 8-10 minutes, or until cookies are just beginning to barely turn golden brown around the edges.
Notes
- Store cookies at room temperature in an airtight container for up to 4 to 5 days to retain softness.
- Chilling the dough helps prevent excessive spreading and improves texture.
- Use buttercream frosting to decorate for enhanced flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 118kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 58mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 146IU | 3% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
