Blue Ribbon Sugar Cookies207 Reviews
- Prep: 35 min
- Cook: 25 min
- Ready In: 1 hr
“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.” - by Angie
Original recipe yields 48 cookies
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
- 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.
Amount Per Serving (48 total)
- 141 cal
- 7.7 g
- 16.8 g
Based on a 2,000 calorie diet
Reviews (207)Rate This Recipe
"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 c..." See morehanges. 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."
"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 emul..." See moresifying 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!"
"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. ..." See moreThey 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! "
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