Angelic Sugar Cookies

by Heather on December 15, 2011

Is it just me or is it harder than heck to find a good sugar cookie recipe?

See, due to my extreme cookie laziness I just can’t handle the recipes that are ALL made to be rolled out and cut out with cookie cutters.  Yeah, that’s not happening.

 

You want me to do all the mixing (which inevitably calls to add each egg one at a time – really?  Never done that and I’m still kickin’).  You want me to chill the dough.  You want me to prepare a surface for rolling out the dough.  You want me to roll out the dough to a perfect thickness.  You want me to cut out each cookie and then bake them.  All for a sub-par sugar cookie.

 

No thanks.  I’ll take lazy any day.

Now I’ll be the first to admit that the cut-out sugar cookies are cute when they’re all decorated and festive.  Who doesn’t love cute things?  I think if you saw my reaction to things like baby shoes and the ski outfit that Nate and I bought for our little dude (yes, it’s early – so what?) then you’d know that I love cute things as much as the rest of the world.  Or maybe more.  But cookies?  I’ll take the simplest, most melt-in-your-mouth undecorated cookie over the cute one.

 

Any day.

ANGELIC SUGAR COOKIES

  • 1 cup powdered sugar
  • 1 cup granulated sugar + another 1/2 cup for the tops of the cookies
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 4 1/3 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Cream together the butter, oil, and sugars.  Add the eggs and vanilla and mix until smooth.  Sift together the dry ingredients and mix into the wet until just combined.  Chill the dough for about 30 minutes before baking.  Preheat oven to 350.  Scoop the cookies into 1 Tbsp balls and place about 2 inches apart on a cookie sheet lined with parchment or a Silpat.  Dip the bottom of a glass in the remaining extra sugar and press each cookie to about 1/4 inch in thickness – this should give you a nice sugar crust.  Bake at 350 for 8-12 minutes, until you just start to see the bottoms turning golden.  Remove from oven and let cool for about 5 minutes before moving to a rack to cool completely.  Or devour.  You know, whatever.

All I can say is that this makes a lot of cookies.  And for good reason – melt-in-your-mouth deliciousness doesn’t come every day in sugar cookie form!

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