a perennial party favorite! This cold chip dip is incredibly tasty and fulfilling! Additionally, it is quick and simple to create.
| Servings: | 48 |
| Yield: | 8 dozen |
Ingredients
- 1 cup confectioners’ sugar
- 1 cup white sugar
- 1 cup butter
- 1 cup vegetable oil
- 1 pinch salt
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
Instructions
- Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
- Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 60 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
easy to make, taste great
My late Mother made these at Xmas, rolled out dough, cut into various shapes, red or green sugar sprinkled on top before baking (or those sugar (tiny) silver balls)… Otherwise, just make balls, press with a glass bottom dipped in sugar, then bake… A variation, in addition to the vanilla, also add 1/2 tsp. Almond Extract.
I found it to be great. I followed the instructions as directed. The cookies came out perfect. I refrigerated the dough for one hour. Took out my scoop and rolled them into round balls. Pressed down with sugar coated glass and they came out perfect. Slightly firm, easy to decorate. Taste great. Can sub flavoring.
Great! Wonderful! I flattened them instead of leaving them as balls, baked them a little longer until they started getting golden at the edges. Makes a nice simple cookie that can be sugared in any color for any holiday or occasion.
Worst sugar cookies I’ve ever made. Wayyy to much oil, I put them on the cookie sheet and and in the oven and they melted, the oil was seeping out of the cookies and it became a thin sheet of cookie, even if this was a good recipe 8 minutes was certainly not enough. It wouldn’t have been enough if they did turn out because the paper thin cookie was raw, let alone baking a couple cm high cookie.
Great recipe. I call them cotton candy sugar cookies. Actually got the recipe from someone else then found it on here. I swap out the cream of tartar for baking powder.
It was kinda greasy but kids loved them!
I made it 1 time and didn’t realize until I added the dry ingredients that the vanilla was not added in with the liquid ingredients in the directions.
Absolutely the best, most delicious sugar cookie recipe I’ve ever used. They are so nice and soft that they just melt in your mouth.
These are excellent, crispy and light. We baked them 12-14 minutes at 350 and they were perfect. Thanks for the recipe!
The best sugar cookies I’ve ever made!
No. They were DELICIOUS!!!
These cookies have a flat flavor. I would not recommend them.
First, I just don’t understand the bad reviews. I have made this cookie for years and I am asked to bring these cookies to family gatherings or pot lucks or cookie walks all the time. I do not substitute or change the recipe in any way. I always use a cookie stamp or a glass with a “decorative” bottom to press the balls of dough flat. I have found that I might have to add a little extra flour once in a while but for the most part, the recipe is correct. I DO refrigerate the dough either overnight or for some hours before baking. I also use a very good brand of double strength vanilla. I found a long time ago that good ingredients, careful measurements and avoiding over or under mixing causes a LOT of problems and affects taste and texture greatly. The vanillas for the most part, from the grocery stores just don’t cut it for me. A few of my relatives have had some of the same complaints and problems as a few of the reviewers.., “bland” etc. I don’t know if that is the problem (cheap vanilla) but I just know these turn out for me. These are light, crispy. flaky and melt in your mouth good!! They are also fragile and break easily. Perhaps if some would give it a try with super good vanilla, and don’t over mix it perhaps they would have better luck. I have yet to find a sugar cookie recipe that is meant for cookie cutters that isn’t doughy and bland tasting.., the same problem others state with this. Without the icing on those.., to me, they would taste even wor
Loved them!
LOVE, LOVE, LOVE!!!! I cut the entire recipe in half and instead of vanilla extract, I used honey. They were beautiful and REALLY do melt in your mouth!!!
I made these with one cup of butter and one cup of margarine, used 3 tsp of Vanilla and increased the confectionary sugar by a half cup. Baked them for 9 minutes then left them on cookie sheet to cool. My kids and grand kids devoured them and asked for more. They literally melt in your mouth. So good. If I could give it 15 stars I would.
I used shortening and butter, mine were floury dough tasting…And they fell apart when you tried to pick one up.
Made these yesterday exactly as. directed except had to add about 1/2 cup extra flour so that they would roll into balls. (Otherwise, the dough was too sticky to roll)) They were perfect. Making another batch right now for my husband to take with him to share with his deer hunting group. Thanks for this recipe.
I really like this recipe, very easy to make and didn’t change a thing!
I made a half batch of these yummy cookies. Due to a family member who has diabetes, I replaced the confectioners sugar with powdered xylitol, the sugar with Splenda, the butter with light margarine and the egg with Eggbeaters. They still turned out as advertised – they DO melt in your mouth and yet have a great sugar cookie taste. Thank you for the recipe!