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In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar and 1 cup of granulated sugar.

Add the softened butter and vegetable oil to the sugar mixture.

Begin mixing these ingredients on low speed, gradually increasing to medium, until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Continue to cream the mixture together on medium-high speed until it is light and fluffy, scraping down the sides of the bowl as needed.

In a separate medium bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.

Gradually add the sifted dry ingredients to the wet mixture in the stand mixer, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Use a spatula to scrape down the sides and bottom of the mixer bowl to ensure all ingredients are fully incorporated.

Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape better during baking.

Preheat your oven to 375°F. Line baking sheets with parchment paper.

Scoop the dough by spoonfuls (about 1-inch in diameter) onto the prepared baking sheets, leaving about 2 inches between each cookie.

Pour the remaining 1/4 cup of granulated sugar into a small shallow bowl. Dip the bottom of a glass into the sugar, then lightly press each dough ball with the sugar-coated bottom of the glass to flatten slightly. Alternatively, you can sprinkle a little granulated sugar on top of each cookie.

Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden and the centers are set. Do not overbake for a chewy texture.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.


In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar and 1 cup of granulated sugar.

Add the softened butter and vegetable oil to the sugar mixture.

Begin mixing these ingredients on low speed, gradually increasing to medium, until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Continue to cream the mixture together on medium-high speed until it is light and fluffy, scraping down the sides of the bowl as needed.

In a separate medium bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.

Gradually add the sifted dry ingredients to the wet mixture in the stand mixer, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Use a spatula to scrape down the sides and bottom of the mixer bowl to ensure all ingredients are fully incorporated.

Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape better during baking.

Preheat your oven to 375°F. Line baking sheets with parchment paper.

Scoop the dough by spoonfuls (about 1-inch in diameter) onto the prepared baking sheets, leaving about 2 inches between each cookie.

Pour the remaining 1/4 cup of granulated sugar into a small shallow bowl. Dip the bottom of a glass into the sugar, then lightly press each dough ball with the sugar-coated bottom of the glass to flatten slightly. Alternatively, you can sprinkle a little granulated sugar on top of each cookie.

Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden and the centers are set. Do not overbake for a chewy texture.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
