Real Recipes From Real Home Cooks ®

sugar cookies

(14 ratings)
Blue Ribbon Recipe by
Laura Young
Lake Junaluska, NC

This is a family favorite. These cookies are always a "hit" whenever I bake them for family or friends.

Blue Ribbon Recipe

We love sugar cookies because they can be served year-round. They made a sweet addition to a holiday cookie tray but can be decorated for any season. The cookies are crisp and melt in your mouth. We opted to sprinkle them with colored sugar here that adds a little crunch and color.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For sugar cookies

  • 1 c
    unsalted butter, softened
  • 1 c
    confectioners' sugar
  • 1 c
  • 1 c
    vegetable or canola oil
  • 2
  • 1 tsp
    vanilla (use 1/2 tsp if using real vanilla)
  • 4 1/2 c
    sifted self-rising flour
  • 1 tsp
    baking soda
  • 1 tsp
    cream of tartar

How To Make sugar cookies

  • Butter, sugars, oil, eggs, and vanilla mixed in bowl.
    Preheat oven to 350 degrees. Combine butter (let the butter get very soft for best results), sugars (sift sugars together), and oil in a large mixer bowl using medium speed. Beat in eggs and vanilla.
  • Four, baking soda, and cream of tartar mixed into butter.
    Sift flour, baking soda, and cream of tartar together. Gradually beat into creamed mixture using low speed. Mix well.
  • Balls of dough pressed onto a cookie sheet with colored sugar on top.
    Shape tablespoons of dough into balls (dough will be soft). Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with tines of a fork that have been dipped in sugar. (You can sprinkle a little more sugar on top if desired.)
  • Sugar cookies baking in the oven.
    Bake at 350 for 8 to 10 minutes or until lightly browned. Remove cookies; cool on racks.
  • A platter of Sugar Cookies.
    Store in a covered container. Note: The original recipe calls for margarine and vanilla extract. It also calls for all-purpose flour. I use self-rising flour. I have found the taste is better using unsalted butter and real vanilla.