Oil Cookies

Oil Cookies


"This is a family heirloom recipe from my grandmother. We had to stand by her to come up with measurements because she used a hand of this or a container of that. She called them oil cookies because most of the recipes had lard in them and this one used oil instead. This is a recipe that is called for on every cookie tray at holidays or gatherings. Brush cookies with a basic powder sugar and water icing and while wet, sprinkle colored jimmies to match the occasion. Let dry completely before storing. These cookies freeze great UNFROSTED."

Ingredients 3 h {{adjustedServings}} servings 89 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, beat the eggs, evaporated milk, oil and vanilla until well blended. Mix in the sugar and baking powder. Stir in the flour 1 cup at a time until the dough becomes too stiff to stir. Turn out onto a clean surface and knead in as much of the remaining flour as possible. Dough should be smooth and not sticky. Keep the dough covered with a towel while pinching off tablespoon sized pieces of dough and rolling them into small ropes 6 inches long and 1/4 inch in diameter. Tie ropes into loose knots and place them 2 inches apart onto the prepared cookie sheets. The cookies will almost triple in size while baking.
  3. Bake for 10 to 12 minutes in the preheated oven, until light brown on the bottom. Remove from cookie sheets to cool on wire racks. When cool, glaze with a mixture of confectioners' sugar and water, if desired.
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Reviews 9

  1. 11 Ratings


A basic bland cookie good for putting sprinkles or icing on. I chose this recipe because it uses oil instead of butter or trans-fat laden baking margarine. I found it took an extra cup of flour to even get it remotely stiff enough to shape and that it didn't really rise very much(maybe because of the extra flour). With no butter to cream it was a very quick dough to make and my 4 yr old was able to roll them in to "snakes" and after they were cooked I brushed on the glaze and she dipped them in sprinkles. We glaced and covered them with sprinkles and the kids loved them so I would definitely make them again.


We love these. They make great wedding favors. We make them into knots, glaze them and sprinkle them with crystal sanding sugar. Then we package them 2 in a box, tie it with a white ribbon and label it with a tag that says, "We tied the knot!" Great recipe, Cindy.


SO good! They turn out with a taste and consistency close to that of scones. They are so fun to make shapes out of! Great group activity for baking with friends or kids because you can make whatever shapes you want out of the dough (and there is a LOT of dough, so the help would be nice!). I only gave it 4 of 5 stars because I made a few adjustments, and I think as-is it would only be a 4. What I did that made them GREAT was: 1) I added about 1/2 a tablespoon of almond extract along with the vanilla. 2) I ended up having to add in about 1.5 extra cups of flour... it was still a little sticky, but with floured hands, it was workable/rollable for shapes. 3) GLAZE! You definately need to take the advice in the recipe and glaze. The cookies are a bit bland by themselves, but made complete with a little sugary goodness on top :) I used a vanilla glaze, and it was the perfect pair, but I bet they would be great with any other glaze, or even jam! Thanks so much for this recipe, I'll definately make it again :)