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Sugar Cookies X

Sugar Cookies X

janet wright

janet wright

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 {{adjustedServings}} servings

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Original recipe yields 54 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix oil, butter, sugar, eggs, and vanilla until creamy.
  2. 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.
  3. Roll dough into balls, and place on greased cookie sheets. Press balls with a glass dipped in sugar to flatten.
  4. Bake at 350 degrees F (175 degrees C) for 8 to 10 min.
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Reviews

Christine M
30

Christine M

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.

Old Bald Fat Chef
24

Old Bald Fat Chef

9/26/2008

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.

JESSICA KUHN
20

JESSICA KUHN

1/5/2004

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.

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