Crispy Sugar Cookies
These crispy sugar cookies have perfectly golden edges and a delicate crunch underneath, while staying soft in the middle.
Servings 24 cookies
Calories 201kcal
Ingredients
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup butter
- 1 cup oil
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 4 cups flour
Instructions
- Cream the butter and sugars until light and fluffy (at least 4 minutes.)1 cup granulated sugar, 1 cup powdered sugar, 1 cup butter
- Add in the oil and eggs and vanilla and mix well.1 cup oil, 2 eggs, 1 tsp vanilla
- With the mixer on low, add the rest of the ingredients one at a time until mixed.1 tsp baking soda, 1 tsp cream of tartar, ½ tsp salt, 4 cups flour
- Chill the dough for at least an hour so it can be rolled into balls easily.
- Roll into balls at least 2” around (about 2 heaping Tbsp each) and place on a cookie sheet.
- Press each cookie ball down until it’s ½” thick with the bottom of a glass dipped in granulated sugar. The cookie dough circle should still be about 2” wide.
- Bake at 375 for 9-10 minutes. Remove from oven and leave on the pan at least 5 minutes to finish baking. Cool on wire racks.
Notes
Ideally, you don't want the edges of the flattened cookie dough to be higher than the center-the cookies should be perfectly even all the way across.
Try to use a glass that's 2" across the bottom and then don't press the dough out beyond the edges of the glass.
The larger the amount of dough in each cookie ball, the chewier/softer the center will be. If you want truly crispy cookies from edge to edge, simply use a bit less dough.
Nutrition
Calories: 201kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 161mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Calcium: 8mg | Iron: 1mg