Sugar cookies are very basic and great to make during the holidays. No matter what type of sweet tooth you have, you can enjoy them anytime.
When it comes to making sugar cookies, be as creative as you want! They can be made round and simple, or the dough can be rolled out and cut into shapes. They can either be baked until crispy, or soft and chewy (I prefer this texture). They can be plain, or decorated with frosting, icing, and sugar sprinkles.
These cookies are a hit at any party I bring them to!
Sugar Cookies w/Icing (contains dairy, contains gluten)
For the Cookies:
- 1 cup sugar , granulated
- 1 cup powdered Sugar
- 1 cup vegetable oil
- 1 cup butter , unsalted and softened
- 1 tbsp vanilla extract
- 4.5 cups flour
- 1 teasp baking soda
- 1 teasp cream of tartar
For the Icing:
- 1 cup sugar , confectioners
- 2 tbsp milk , or more until all the sugar mixes
- 2 teasp light corn syrup
- 1/4 teasp almond extract , or vanilla extract
- food coloring , optional
- sugar sprinkles , optional
For the Cookies:
- Pre-heat oven to 375 degrees.
- In a large mixing bowl, cream together sugar, powdered sugar, oil, butter, and vanilla extract.
- In another bowl, pre-mix flour, baking soda, and cream of tartar.
- Add dry mixture into the creamed mixture and mix well.
- Take teaspoonfuls of tough and roll out into balls.
- Place on cookie sheet and press to about the size of a nickel (this may seem small, but they will expand)
- Bake for 8-11 minutes or until the cookies start to brown lightly. Remove them from the oven and cool completely.
For the Icing:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is to thick add more corn syrup or milk.
- (optional) If using food coloring, divide into separate bowls, and add food colorings to each to desired intensity.
- Make sure cookies are cooled at room temperature before decorating.
- Paint cookies with icing by using a brush or spread with a spoon.
- Sprinkle on top with sugar sprinkles before the icing dries.
I made a variety of different cookies for Thanksgiving, and these happen to be one of them. They turned out exactly how a sugar cookie should be – soft and chewy! My batch gave me roughly 20-25 cookies. They went so fast that I ended up having to make a second batch. I added a little bit of cinnamon/sugar on top of the second batch which was great too!
Gastronomers - Amman & Anjali
What is cream of tartar?
Cream of tartar is a fine white powder used in many recipes. It is the powdered form of tartaric acid, a substance that forms at the bottom of barrels when making wine (byproduct of the wine making process). It is added to recipes to act as a leavening agent in cookies and other baked goods (when used with baking soda), and to make frosting and icing creamy (it prevents the sugar from crystallizing).
You can easily get Cream of Tartar in any grocery store where all the spices are located.
I have not tried this myself, but if you are looking for a replacement, people have recommended substituting the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder is said to replace 1/3 tsp of baking soda and 2/3 tsp cream of tartar. Although I’ve heard that cookies turn out better with the actual Cream of Tartar instead of this substitution. Hope that helps!
love making these with my kids!