Blue Ribbon Sugar Cookie recipe
Not your traditional refridgerator dough cookies. These cookies are so yummy they will become your favorite go to sugar cookie recipe. This recipe makes about 5 dozen. Trust me, you will need that many the way they disappear! They are melt in your mouth soft and chewy in the inside with just the right outer crispness.
I make a ton of these for Christmas as Santa Claus cookies. Everyone loves a good sugar cookie and these are the best I have ever made!
INGREDIENTS:
3/4 cup butter softened
1 cup vegetable oil
1 cup confectioners sugar
1 1/2 cups white cane sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract
4 cups all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1/2 cup white cane sugar (for decoration)
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Sift together dry ingredients; flour, salt, baking soda, cream of tarter, and set aside.
In a large bowl, cream together the butter, oil, confectioners' sugar and white cane sugar until well blended. Mix in the eggs one at a time, and the vanilla and lemon extracts.
Gradually mix in flour mixture until well blended. At this point it helps to refridgerate dough for 30 minutes so its easier to work with.
Spoon out dough in walnut sized balls and place 2 inches apart on non stick cookie sheet. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in sugar.
Bake for 9-10 minutes in the preheated oven or until the edges are a light golden brown. Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely.
NOTES: Instead of sprinkling cookies with sugar I like to use sprinkles or colored sugar crystals. When sprinkling cookies with sugar or sprinkles do it while the cookies are fresh hot out of the oven before transferring them to cool on a wire rack.
I just put down wax paper on my countertops and transfer the warm cookies from the pan to the wax paper to cool. While they are still hot I sprinkle them with sugar or sprinkles.
Not your traditional refridgerator dough cookies. These cookies are so yummy they will become your favorite go to sugar cookie recipe. This recipe makes about 5 dozen. Trust me, you will need that many the way they disappear! They are melt in your mouth soft and chewy in the inside with just the right outer crispness.
I make a ton of these for Christmas as Santa Claus cookies. Everyone loves a good sugar cookie and these are the best I have ever made!
INGREDIENTS:
3/4 cup butter softened
1 cup vegetable oil
1 cup confectioners sugar
1 1/2 cups white cane sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract
4 cups all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1/2 cup white cane sugar (for decoration)
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Sift together dry ingredients; flour, salt, baking soda, cream of tarter, and set aside.
In a large bowl, cream together the butter, oil, confectioners' sugar and white cane sugar until well blended. Mix in the eggs one at a time, and the vanilla and lemon extracts.
Gradually mix in flour mixture until well blended. At this point it helps to refridgerate dough for 30 minutes so its easier to work with.
Spoon out dough in walnut sized balls and place 2 inches apart on non stick cookie sheet. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in sugar.
Bake for 9-10 minutes in the preheated oven or until the edges are a light golden brown. Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely.
NOTES: Instead of sprinkling cookies with sugar I like to use sprinkles or colored sugar crystals. When sprinkling cookies with sugar or sprinkles do it while the cookies are fresh hot out of the oven before transferring them to cool on a wire rack.
I just put down wax paper on my countertops and transfer the warm cookies from the pan to the wax paper to cool. While they are still hot I sprinkle them with sugar or sprinkles.
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