OK Folks! Here it is!
THE BEST Sugar Cookie recipe I have come across in ages. No offense to the many sugar cookie recipes handed down from Mom and Grandma, which are great also, but I really fell in love at first bite!
The recipe is from Betty Crocker, many of you may have heard of 'her'. I have two BC cook books and I believe the recipe is in both of them.. The 'Wedding Edition' and also the 'Holiday' edition. Love them both and HIGHLY recommended.
Back to the cookie. You'll find that the dough is very wet when you're done mixing the ingredients, which is exactly what it's supposed to be like. It also tells you to put the dough in the fridge for a couple hours to chill before handling. I whipped up my dough the night before and left it in the fridge for about a day and a half before I got to it. So, really, a couple days won't hurt.
I used a scoop and made balls of dough, which by the way, melt quickly in your hands if you handle it too much! and then dipped them in colored sugar before baking. No rolling out required! That happens to be my favorite part because aside from the kitchen already being a disaster when I'm baking... Having to roll out dough is just not for me.
So here's the recipe! Try it. You'll love the crispy outside and very tender inside and if nothing else, how easy they were to make!
| 1 | cup granulated sugar |
| 1 | cup powdered sugar |
| 1 | cup butter or margarine, softened |
| 3/4 | cup vegetable oil |
| 2 | tablespoons milk |
| 1 | tablespoon vanilla |
| 2 | eggs |
| 4 1/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon cream of tartar |
| 1/2 | teaspoon salt |
| 1/4 | cup granulated sugar |
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| 1. | In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm. |
| 2. | Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar. |
| 3. | Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack. |
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