Chill Time: 1 hour
Bake Time: 13 minutes
Makes 18 cookies
Calories: 375 per cookie
Source: "The Pioneer Woman Cooks: Recipes From an Accidental Country Girl" by Ree Drummond.
Ingredients
- 2 large eggs
- 1 cup canola oil
- 1 cup butter, softened
- 1 cup granulated sugar, plus extra for the tops
- 1 cup icing sugar
- 1 tsp vanilla extract
- 4 cups plus 2 tbsp. all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
Directions
- In a large bowl, cream together the eggs, oil, butter, granulated and icing sugars and vanilla.
- Add the rest of the ingredients and mix well.
- Refrigerate the dough for at least one hour.
- Preheat oven to 350.
- Drop balls of dough onto an ungreased cookie sheet.
- Smear a dab of butter on the bottom of a glass, then dip in granulated sugar.
- Use the glass to flatten the balls of dough, dipping back into the sugar each time.
- Bake 12-13 minutes until the cookies are just barely turning brown around the edges.
- Allow to cool before eating.
I have been looking for a good, simple sugar cookie recipe for a while. I tried a couple of highly-rated recipes that I found online, but I didn't think they were that great. I borrowed Ree Drummond's book from the library as I have occasionally come across her blog posts and enjoyed them - and I found this recipe at the very back of the book. I gave it a try - and had success! These cookies are delicious and easy to make. The only downside to them is that they come out really, really white - I wish they had a bit more of a golden tinge to them. But the cookies please my tummy if not my eye, and that's all I care about!
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