Thursday, September 20, 2012

Sugar Cookies

Farrah invited Forrest and I to dinner the other night and asked that I bring a dessert. As I have been quite the cooking club slacker lately, I decided that I needed to try to sugar cookies that were on our menu for this month. Plus, I mean, you can't have cookies without ice cream, and I had been looking for a reason to buy the new Southern Peach Cobbler ice cream by Bluebell so it was a win win!! I thought these cookies were delicious--very soft and fluffy. 

Sugar Cookies


Mine weren't exactly perfectly round going into the oven but they came out ok!
  • 2 whole Large Eggs
  • 1 cup Canola Oil
  • 2 sticks Butter, Softened
  • 1 cup Sugar, Plus Extra For Sprinkling
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 4 cups Plus 2 Tablespoons, All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar 

Preparation Instructions

Preheat oven to 350 degrees F. (Do this after the dough sits in the refrigerator for an hour)
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. (I used colored sanding sugar). Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.
Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. (I couldn't wait--they are DELICIOUS warm!) Cookies are ultra crumbly! (In a soft way--they are not crunchy!)


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