aunt shirley's sugar cookies
(1 rating)
No Image
A light and crisp sugar cookie made with real butter. This recipe is not too fussy, so it's fun to do with kids. If you don't have a decorative-bottom glass or cookie stamp, substitute something else, like a slotted spoon, a plastic thread spool with the paper removed, a potato masher, or anything that will give you an interesting pattern. As an alternative, you can roll walnut-size balls in decorative colored sugar (sanding sugar) or decorative sprinkles (jimmies), then flatten slightly with a spatula or plain-bottom glass.
►
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For aunt shirley's sugar cookies
-
1 cbutter
-
1 cvegetable oil
-
1 csugar, plus more for dipping
-
1 cpowdered sugar
-
1 tspvanilla
-
2 lgeggs
-
1 tspbaking soda
-
1 tspcream of tartar
-
1 tspsalt
-
5 cflour
How To Make aunt shirley's sugar cookies
-
1Preheat oven to 350 degrees. Line cookie sheets with parchment, if desired.
-
2In large mixing bowl, beat together butter, oil, and sugars until light and very fluffy. Add vanilla and beat well. Add soda, cream of tartar, and salt and mix thoroughly. Add flour a cup at a time and mix just until incorporated. Drop dough by rounded spoonfuls (use a small cookie scoop for uniformity) onto ungreased cookie sheet, about 1-1½ inches apart. Use a decorative-bottomed glass or cookie stamp to flatten each ball slightly, dipping the glass or stamp in sugar prior to each press.
-
3Bake 10-12 minutes, until edges begin to turn golden brown. Cool 3 minutes on cookie sheet, then transfer to cooling rack to cool completely. Makes about 5 dozen cookies, depending on the size. Freeze indefinitely in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT