Everyone who eats them falls in love with them. They are very delicate, and cook rather quickly. Just cook them till they are brown around the outside edge.

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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix oil, butter, sugar, eggs, and vanilla until creamy.

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  • Mix together cream of tarter, baking soda, flour, and salt. Add these dry ingredients to the creamed mixture. Chill dough for 15 to 20 minutes.

  • Roll dough into balls, and place on greased cookie sheets. Press balls with a glass dipped in sugar to flatten.

  • Bake at 350 degrees F (175 degrees C) for 8 to 10 min.

Nutrition Facts

131.5 calories; 1.2 g protein; 14.5 g carbohydrates; 15.9 mg cholesterol; 93.4 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2006
These are the only sugar cookies I make! I use one cup confectioner's sugar and one cup granulated though and I also prefer using orange or lemon extract as the vanilla is a bit plain. I also only use 1/4 tsp salt. Be careful not to overbake - I like them when the bottoms are only slightly golden - tops should look white. Read More
(35)

Most helpful critical review

Rating: 2 stars
01/06/2005
I chose this recipe because of the high ratings by others but my experience was not so good. Although the end result was very tasty the dough was EXTREMELY difficult to work with. First 20 minutes of chilling did nothing for it - I had to wait several hours before it was at a workable state. Even then and taking only small bits at a time the dough was still so soft and sticky that rolling was exasperating and very difficult. Once finally rolled and cut it was so soft that I could not get a single cookie up and onto the cookie sheet without being squished into a little ball. The addition of more flour did not help and I didn't want to continue to add more for fear of a tough end result. I did two completely separate batches with the same exact results so it wasn't just a fluke. Bottom line - tastes great but way too hard to work with. I'll keep looking for the perfect sugar cookie recipe. Read More
(6)
55 Ratings
  • 5 star values: 37
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/27/2006
These are the only sugar cookies I make! I use one cup confectioner's sugar and one cup granulated though and I also prefer using orange or lemon extract as the vanilla is a bit plain. I also only use 1/4 tsp salt. Be careful not to overbake - I like them when the bottoms are only slightly golden - tops should look white. Read More
(35)
Rating: 5 stars
09/26/2008
I was sitting here watching CNN waiting for the Obama/McCain debate when into my mind sugar cookies appeared. I got on my computer to find a "recipe brown edge sugar cookies" thinking it would turn up nothing since the subject was too long and that I would probably end up on a porn site. I could not have been more wrong but to find this Heavenly recipe for the best sugar cookies I ever made. I checked the larder and found: No butter! Since my wife is at work my son is at the "Y" and I being legally blind (unable to drive) I sought out a substitute. Aha! One stick of margarine and the scrapings in an old can of Crisco. I quickly combined the ingredients thinking that even though they would not exactly be up to snuff I would eat anything with flour and sugar. I went back to the television to await the cooling period. Exactly 1/2 hour later I pulled the dough from the fridge and started the ball rolling so to speak. Oh my! To my dismay the dough was so soft but I continued on anyway. 10 minutes later I checked the oven to see to my surprise 6 inch sugar cookies with perfect brown edges. I let them cool for a few minutes then let them set on brown paper. The only problem was 12 cookies on that sheet was too many and the edges were imperfect. So what is any good baker to do? Yup I ate the first dozen and they were heavenly. When I finish I will take a picture of them and post it here. I can't wait to get some butter. Read More
(30)
Rating: 5 stars
01/05/2004
Awesome cookie I used a cookie press the first time and it worked out great. The second time I used a scoop and again they were just as wonderful. Read More
(23)
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Rating: 5 stars
03/27/2007
Delicious!! These were exactly what I was looking for! My first batch I baked for 8 minutes and they came out very soft. My next batches I baked for about 11 minutes because I wanted a sturdier cookie so I could frost them. These are delicious and easy. Read More
(17)
Rating: 5 stars
03/24/2005
I have been searching for the perfect sugar cookie recipe and I found it! The only thing is that you have to leave the dough in the frig for 2 hours. I added food coloring to sugar and made different pastel colors for easter and sprinkled a different color on every cookie. Thanks for the great recipe! Christine Read More
(13)
Rating: 5 stars
12/22/2008
Tasty and pretty. Only caveat is be aware these are not suitable for sugar cookie cut outs even after chilling. They spread like crazy Read More
(13)
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Rating: 5 stars
09/18/2003
a great cookie soft and tasty!!!!!!!! Read More
(12)
Rating: 5 stars
12/20/2006
Taste just like my Grandma used to make! I also took suggestions from other posts and used 1/2 cup vegetable oil. Read More
(11)
Rating: 5 stars
12/11/2006
These turned out perfect. I followed the recipe almost to a tee. The only thing I changed was I added a 1/2 tsp of almond extract for extra flavor! Read More
(11)
Rating: 2 stars
01/06/2005
I chose this recipe because of the high ratings by others but my experience was not so good. Although the end result was very tasty the dough was EXTREMELY difficult to work with. First 20 minutes of chilling did nothing for it - I had to wait several hours before it was at a workable state. Even then and taking only small bits at a time the dough was still so soft and sticky that rolling was exasperating and very difficult. Once finally rolled and cut it was so soft that I could not get a single cookie up and onto the cookie sheet without being squished into a little ball. The addition of more flour did not help and I didn't want to continue to add more for fear of a tough end result. I did two completely separate batches with the same exact results so it wasn't just a fluke. Bottom line - tastes great but way too hard to work with. I'll keep looking for the perfect sugar cookie recipe. Read More
(6)