A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.

Recipe Summary

prep:
35 mins
cook:
25 mins
total:
1 hr
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.

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  • In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.

  • Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

141 calories; protein 1.4g 3% DV; carbohydrates 16.8g 5% DV; fat 7.7g 12% DV; cholesterol 15.4mg 5% DV; sodium 98.3mg 4% DV. Full Nutrition
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Reviews (255)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
I have a small dessert business & have made these cookies 6-7 times over the past few days for clients who wanted cookies for parties or to decorate with family. After several batches, I made a few changes. I increased the vanilla to 2 - 2 1/2 tsp & only used 1/4 to 1/2 tsp lemon extract. I also reduce the salt to 1/2 tsp. Also, don't overmix the dough after adding the dry ingredients. After making a batch, I usually refrigerate for 1-2 hours. I also rolled the dough balls in sugar before flattening the cookies. I baked the cookies for 8-9 minutes depending on the cookie sheet. Clients went crazy over the cookies, especially those who like a crisper sugar cookie. Also, clients liked the reduced lemon & increased vanilla changes. I use the Chewy Sugar Cookie recipe for clients who like a chewy cookie. These cookies are great for decorating with frosting, cinnamon/sugar or colored sugars. Read More
(211)

Most helpful critical review

Rating: 1 stars
02/17/2013
Too delicate Don't try again Read More
(7)
300 Ratings
  • 5 star values: 231
  • 4 star values: 35
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
12/15/2003
I have a small dessert business & have made these cookies 6-7 times over the past few days for clients who wanted cookies for parties or to decorate with family. After several batches, I made a few changes. I increased the vanilla to 2 - 2 1/2 tsp & only used 1/4 to 1/2 tsp lemon extract. I also reduce the salt to 1/2 tsp. Also, don't overmix the dough after adding the dry ingredients. After making a batch, I usually refrigerate for 1-2 hours. I also rolled the dough balls in sugar before flattening the cookies. I baked the cookies for 8-9 minutes depending on the cookie sheet. Clients went crazy over the cookies, especially those who like a crisper sugar cookie. Also, clients liked the reduced lemon & increased vanilla changes. I use the Chewy Sugar Cookie recipe for clients who like a chewy cookie. These cookies are great for decorating with frosting, cinnamon/sugar or colored sugars. Read More
(211)
Rating: 5 stars
12/11/2005
Very good recipe! One thing I would be sure to add though is NOT to substitute shortening for butter and to be certain to keep the butter cool enough to not melt it while mixing. Without the emulsifying power of the lecithin in butter you're basically going to have an oil slick on top of your wet ingredients and nothing is really going to bring it back together. Margarine probably works as a substitute as it also has lecithin in it. Some cookie recipes benefit from shortening or melted butter -- not this one! Read More
(79)
Rating: 5 stars
01/17/2004
These cookies are wonderful! I first tasted them 27 years ago (1976) when my my Grandma Grace made some for us. My (then 6 years old) daughter loved them so much that they became a family tradition. They are crispy and light and melt in your mouth good!! Keep them in an airtight container - if they last that long!: ) I've varied the flavorings over the years too. Lemon vanilla or almond. All are great! Perfect for grandma's to keep in the freezer to bake when the grandkids come. I have rolled the balls and frozen them on a cookie sheet then bagged the balls for baking - just thaw on the cookie sheet - when you want just a few. A wonderful cookie - but be careful they are addictive! Enjoy! Read More
(70)
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Rating: 4 stars
10/14/2003
Very light with a slight lemon flavor. I do not recommend this recipe for cookie cutters the dough is to soft and airy. But otherwise very tasty didn't use a frosting just put some white sugar on top. This reciepe does make the amount specified. I forgot to cut it down and ended up with 50 cookies! Read More
(35)
Rating: 5 stars
10/18/2003
Delicious cookies. I made the full recipe but baked only half. The other half I flattened with the glass then flash froze on wax paper lined cookie sheets. Then put in bags. Baked from frozen and they were great! Read More
(27)
Rating: 5 stars
10/14/2003
Excellent and easy. I made these omitting the lemon extract--delicious! I also used this recipe and included pecans and/or chocolate chips. With the pecans my husband said they tasted like the commercial Pecan Sandies Cookies. Read More
(26)
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Rating: 5 stars
10/03/2003
Best sugar cookie recipe I've made. Instead of lemon extract I squeezed one half of a lemon into the dough and added a tad more vanilla as other users have suggested. These really are great. I am craving some as I type this... Read More
(23)
Rating: 5 stars
10/04/2003
WONDERFUL! I would suggest refridgerating the dough before rolling balls. Read More
(17)
Rating: 5 stars
12/27/2004
WOW What a great recipe i love it and so did all my family i made them for christmas every one raved about it.will keep for ever in my recipe box thank you! Read More
(15)
Rating: 1 stars
02/17/2013
Too delicate Don't try again Read More
(7)
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