Sugar Cookies

This sugar cookie recipe is one of my favorites. While I’m not opposed to making rolled sugar cookies, the kind you stamp in different shapes, like hearts at Valentine’s Day, I’m not always in the mood for all the extra effort. Sometimes I just want festive and yummy homemade goodness, without all the time and mess of rolled sugar cookies.

This is a drop cookie recipe, meaning you drop bits of dough from a spoon on to the baking sheet. There is no flouring the counter or rolling out of dough. But I’m not one to drop the dough! Preferring round, full and fairly uniform cookies, I’m fine with taking a few extra moments to roll the dough in my hands forming balls to place on the baking sheet.

Originally, the recipe called for vegetable cooking oil. A few years ago, I substituted coconut oil, and we liked it all the better. If you like coconut, you’ll like the subtle flavor in these cookies. If you don’t like coconut, you may still like them. It’s been found that some non-coconut folks like them, some don’t and some declare they LOVE them.

Not being a coffee drinker or a cookie dunker, I like most of my cookies slightly under baked and not crisp. These cookies are pillowy-soft, and while that may sound strange to say of a cookie, it’s a perfect way to describe these little dreams, so I’m sticking to it.

These cookies were once called Amish Sugar Cookies, but that was before I made the substitution. Not knowing if the Amish would approve, I hope you will make these, love them and put your own name to them: Josh’s Sugar Cookies, Erika’s Sugar Cookies, Maxine’s Sugar Cookies….  Why not? On the video, I’ll share some tips on adding sprinkles to add a hint more festivity to your cookies. And if you want a smaller recipe, it’s easy to reduce this one by half. Write the new measurements down before you start, so you don’t get mixed up while you’re busy measuring. Hope you enjoy!

_________’s Sugar Cookies

  • 1 cup butter, softened
  • 1 cup coconut oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Cream together butter, oil and sugars. Add eggs and vanilla and beat until blended. In a separate bowl, stir together dry ingredients, mix into the creamed mixture.

“Drop” onto ungreased baking sheets, if you must. Better yet, roll them in balls! Bake at 375 degrees for 8-10 minutes.

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