"One of a Kind" Soft Sugar Cookies
Cindy Smith Bryson
This is an easy drop cookie recipe. No rolling out or cutting out required.
I call them "one of a kind" because they truly are. There are also a lot of 1 measurements in this recipe; making it a very easy recipe to commit to memory.
These soft sugar cookies melt in your mouth and will make you famous!
1 cbutter, room temp
1 cvegetable oil
1 cgranulated sugar
1 cconfectioner's sugar
1 tspalmond extract
1 tspbaking soda
1 tspcream of tartar
4 1/2 cap flour
·sprinkling sugar or sprinkles to garnish cookie tops, optional
FOR CHOCOLATE SOFT SUGAR COOKIES:
3/4 ccocoa, unsweetened
How to Make "One of a Kind" Soft Sugar Cookies
- Preheat oven to 350 degrees.
- Line 2 baking sheets w/parchment paper. Set aside.
- In large mixing bowl, cream together butter, oil, and both sugars until smooth. Beat in eggs, vanilla and almond.
- Add baking soda, cream of tartar, and salt. Mix in.
- Turn mixer to low and gradually add in flour, mixing until combined. If using cocoa for chocolate sugar cookies, add cocoa to flour when mixing in.
- Using a cookie scoop or tablespoon, drop dough onto lined cookie sheets. Add sprinkling sugar or sprinkles now if desired.
- Bake for 10-12 minutes until edges just start to golden. For softest cookies, take out when just done at about 10 minutes.
- Allow to cool for 3 minutes on baking sheet and then transfer to wire rack to complete cooling. Store in airtight container.