Classic Sugar Cookies
Classic Sugar Cookies
Ingredients
- 1 cup confectioners' sugar
- 1 cup granulated sugar
- 2 sticks butter, softened
- 1 cup vegetable oil
- 2 eggs, large
- 2 teaspoons vanilla extract
- 4 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup granulated sugar, for pressing cookies, or as needed
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar and 1 cup of granulated sugar.
⏱️ 1 min
- 2
Add the softened butter and vegetable oil to the sugar mixture.
⏱️ 1 min
- 3
Begin mixing these ingredients on low speed, gradually increasing to medium, until well combined.
⏱️ 2 min
- 4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 5
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.
⏱️ 3 min
- 6
In a separate medium bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.
⏱️ 3 min
- 7
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.
⏱️ 3 min
- 8
Use a spatula to scrape down the sides and bottom of the mixer bowl to ensure all ingredients are fully incorporated.
⏱️ 1 min
- 9
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape better during baking.
⏱️ 30 min
- 10
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 375
- 11
Scoop the dough by spoonfuls (about 1-inch in diameter) onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 12
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.
⏱️ 2 min
- 13
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.
⏱️ 10 min•🌡️ 375
- 14
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.
⏱️ 2 min
Kitchen Tools
Classic Sugar Cookies
- 1 cup confectioners' sugar
- 1 cup granulated sugar
- 2 sticks butter, softened
- 1 cup vegetable oil
- 2 eggs, large
- 2 teaspoons vanilla extract
- 4 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup granulated sugar, for pressing cookies, or as needed
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar and 1 cup of granulated sugar.
⏱️ 1 min - 2
Add the softened butter and vegetable oil to the sugar mixture.
⏱️ 1 min - 3
Begin mixing these ingredients on low speed, gradually increasing to medium, until well combined.
⏱️ 2 min - 4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 5
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.
⏱️ 3 min - 6
In a separate medium bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.
⏱️ 3 min - 7
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.
⏱️ 3 min - 8
Use a spatula to scrape down the sides and bottom of the mixer bowl to ensure all ingredients are fully incorporated.
⏱️ 1 min - 9
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape better during baking.
⏱️ 30 min - 10
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 375 - 11
Scoop the dough by spoonfuls (about 1-inch in diameter) onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 12
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.
⏱️ 2 min - 13
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.
⏱️ 10 min•🌡️ 375 - 14
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.
⏱️ 2 min