I’m kinda sorta bummed that my town doesn’t have a bakery.
Anytime I travel, I immediately google the current city I’m in + bakery so I can check out where the locals eat, and of course, where I can get some desserts. You know, for research. #alltheresearch
But my town doesn’t have anything like that. We have a single cupcake shop, but the cupcakes are pricey and they play too much Michael Buble (I should know; I used to work there). Otherwise, it’s Whole Foods or another supermarket bakery for your goods.
But I want something authentic, somewhere that sells ginormous brownies and cookies the size of saucers. Is that too much to ask? Apparently.
And don’t tell me to open my own bakery, because I surely will not. That requires too much work and I have a whopping $12 to my name currently and don’t think most realtors accept assorted nickels and packets of gum for payment, sooooo..
Also there’s that thing where I’d probably eat all of my creations. So there’s that. #fatass
In the meantime, I’ll dream of a bakery opening up shop soon while I double-fist these Old-Fashioned Sugar Cookies. They’re ridiculously amazing and couldn’t be simpler to whip together. I like mine plain with just a light coating of sugar, but they’d be great to frost or coat in sprinkles as well. (I know, I opted without sprinkles – what’s wrong with me?!) But for these cookies, classic, straight-forward cookieness just seemed right.
Since I’m physically incapable of making a cut-out cookie (and don’t even talk to me about my mortal nemesis: royal icing), these cookies are great for me. They’re perfectly imperfect in that they’re round with slightly jagged edges but they’re packed with flavor, are super decadent, and absolute buttery perfection. They don’t need a ton of bells and whistles to ’em which makes them great for novice bakers or those who just want an unadulterated sugar cookie fix, sans icing. Which is me. All the time.
So yeah, please make them? Your tummy will thank you.
*from Pioneer Woman’s recipe
The Best Old-Fashioned Sugar Cookies
- 1 cup (2 sticks) butter softened
- 1 cup oil
- 1 cup white sugar
- 1 cup powdered sugar
- 1 Tbsp vanilla
- 2 eggs
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1 tsp salt
- 4 cups plus 2 Tbsp all purpose flour
- Additional white sugar for rolling cookies
- In a large bowl of a stand mixer, beat together the butter, oil, sugar, powdered sugar, vanilla and eggs until creamed and combined, about 2 minutes. Add in the baking soda, tarter, salt and flour and gently mix until a soft dough forms. Chill in the fridge for at LEAST 2 hours.
- Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or spray the sheets lightly with cooking spray. Using a cookie dough scoop, portion out rounded Tablespoon-sized balls of dough and roll in the additional white sugar to coat. Place 2" apart on the prepared sheets.
- Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even baking or until golden brown. Do not over-bake. Cool on the cookie sheets completely before serving. Ice if desired.
These are so supremely soft and buttery, with a nice, tender crumb and just a subtle crunch from their sugary exterior. Together, the powdered sugar and cream of tarter give these cookies such impeccable texture and lift; they’re like sugar clouds. I know you’ll love them!
Have a sweet Friday!
Erin @ Miss Scrambled Egg says
Looks like someone needs to open their own bakery 😉 I wouldn’t be mad at that idea! I know how you feel about the lack of bakeries. We have a cupcake shop in my town as well as a tea shop with a limited scone selection. What does a girl do when she wants a cannoli or a rainbow cookie? She daydreams and then tries to push it out. These sugar cookies look fabulous. I wouldn’t be able to stop at one.
They are impossible to stop at one! Haha thanks Erin! xoxo!
Janet Wells says
Hayley-gotta say. I love reading your recipes but your photography and setups are amazing! I think I need to make every recipe you post simply because your pix are so great! I have seen so many recipe pix that absolutely do no justice to the recipe but never on your site-the pix are always as great as the recipe idea!
BTW-some day I’ll make a video of the easy way I do cut out sugar cookies-no mess, no fuss and maybe you’ll hang out on the dark side of cookie making for a while! 🙂 I don’t even get flour all over the kitchen!
Janet – thank you so much for your sweet comment! I’d love to see a tutorial for cut-out cookies – I am terrible at them, haha! xoxo!
Don’t worry – my town doesn’t have a bakery either!! Unless you’re in Boston or another big city, our areas don’t have many. Just the ones in the grocery stores. Funny story, though, is that Price Chopper, our grocery store, has THE BEST Apple Cider Donuts. My friend and I opt for those over any orchard every year! haha
Whoa, I must try those when I’m in the East Coast again! Thanks SaraLily!
Sophia @ NY Foodgasm says
So sorry you have no bakery. We have some, but most of the time homemade is better anyways! These looks AWESOME!
You’re totally right about that, Sophia! Thanks 🙂
Dorothy @ Crazy for Crust says
I feel the same way! We need a good all purpose bakery in this town. 🙂
Amen! I totally wish Rocklin or Roseville would get on it!
Kayle (The Cooking Actress) says
same!! I miss NY bakeries.
and these are the best looking sugar cookies I’ve evahhh seen!
NYC Bakeries are the BESTTTTT.
Cyndi - My Kitchen Craze says
First things first don’t feel bad about not having bakery in your area cause I don’t either. Starbucks and donut shops don’t count so they. Darn Palm Springs, Ca and its small town feel. I hate it!! And don’t worry I would be #fatass if I opened my own bakery. Actually I’m already a #fatass with this darn food blog.. Hehe!! These cookies are so calling to me. Wish I had like 5 with my glass of wine. 🙂
Dangit, Cyndi! I guess we’ll just have to drink wine and wish for a bakery together, ha!
hey…… Looks like someone needs to open their own bakery 😉 I wouldn’t be mad at that idea.I love reading your recipes but your photography and setups are amazing! I think I need to make every recipe you post simply because your pix are so great.. 🙂 🙂
Thanks so much, Sneha! You’re so sweet! xoxo 🙂
Kelly - Life Made Sweeter says
Love these old fashioned sugar cookies! They would be gone in a flash around here!
Thanks Kelly! 🙂
Your hashtags crack me up, Haley! At my house, sugar cookies are only second to chocolate chip. And I’m totally with you on rolling out dough and flooding with royal icing! What a nightmare IMHO. Love these gems.
Dude, talk about a nightmare! So annoying! That’s why I’m all about the ease of these cookies 😀
Nancy Carabio Belanger says
I’m always searching for a delicious sugar cookie recipe but never finding THE one. I stumbled upon this recipe yesterday from Pinterest and knew I had to make them. 2 sticks of butter and a cup of oil? Yikes! But I gave them a try and they are the perfect indulgence! I think these are the best cookies I have EVER made! They are absolutely perfect, and melt in your mouth! Thanks for the recipe.
Nancy – they are an indulgence, but they’re so worth it! I’m SO glad you loved them!!
Hi, I’m curious where you get your recipe?
Hi, I’m curious where you get your recipe?
Hi Jane, this recipe is actually courtesy of The Pioneer Woman. I’ve credited her in the post. 🙂
LaVaugh White says
They look delicious and easy and fast to make.
Hi LaVaugh! They’re great cookies!
These are by far the best cookies I have ever made! Everyone loves them!
I’m so glad you love them Valerie!
Hi! These turned out great! Have you ever frozen the dough?
Danielle, I haven’t tried freezing the dough before!
This recipe is delicious! Can these be rolled out and made into shapes?
I don’t see why not!!
When you say oil do you mean vegetable oil, canola oil, or does it not matter?
Hi Anna! Vegetable or canola oil!
Thank you so much for responding! My mom is gonna LOVE these! Can’t wait to try them out!
Jennifer Wrede says
There just are no words to describe these cookies. Heavenly? Sugar cookie purist perfection? I rolled them in sugar in the raw for a little extra crunch. I am also a big fan of rich, buttery Scottish shortbread. These have a hint of that ever so decadent crunch and flavor with the softness of a sugar cookie. Putting icing on these would truly be a travesty!
Jennifer, so happy you loved them!
Has anyone made this with gluten free flour? I use Pamela’s Artisan Flour. Just not sure how much to use and if I need to add anything else.to the flour mix.
Lucy Burton says
I found this recipe about 2 weeks ago, made it for my sugar-cooki-loving grandkids’ family birthday party and even the adults loved them. These are FABULOUS!!
As written, these make at least 3-4 dozen cookies, not 24; and, they took 15-17 minutes to get that golden brown like your picture shows.
Yep, so delicious that I’m making another batch this afternoon!
Lucy Burton says
I forgot to give these cookies the five stars they deserve!
Hi! Can I substitute butter for margarine? Helpppppp
Hi Keyla, no, unfortunately these need real butter. Sorry about that!
Do you use salted or unsalted butter in this recipe?
Use whichever you have on hand. If using salted butter, omit the salt ingredient from the recipe.
These very much remind me of mantequilla cookies in Costa Rica, makes sense sunset that’s a butter cookie. I absolutely loved them. They had the perfect crunch on the outside with a tender center and loads of butter flavor. I will definitely be making these again.
These look delicious! Did you flatten the balls before baking? Thank you.
Hi Ann, nope!
shae Moore says
Every since I found this recipe I have been using it and the cookies come out perfect every time! I’m making some today to use as a base for my cheesecake bars.
Patricia Huffaker says
When you say powdered sugar, are you talking about confectioners powdered sugar?
Hi Patricia, yes, confectioners’ sugar!
Delicious! However they were crumbly, I don’t know what I did wrong? They tasted great though.
Hi Becca, sorry you had crumbly cookies! Were they crumbly when you were dropping the dough onto the baking sheets or crumbly after baking?
Noticed that Ree Drummond’s recipe calls for only a teaspoon of vanilla and yours calls for a Tablespoon. Is that a typo or do you just like a lot of vanilla in your sugar cookies?
Hi Suzanne, I always err on the side of more vanilla because I just love the flavor. Also, this recipe makes a huge batch! You can start with a teaspoon and work your way up if you’d like!
Thanks so much. I went ahead and made them with the tablespoon, and they are delicious!
L. S. J. says
Just found your recipe on Pinterest. It is the same recipe my mother used back in the 1980’s. She called them White Sugar Cookies. Her recipe uses 3/4 cup of oil instead of 1 cup. (3/4 cup of oil is plenty for these cookies)! Otherwise it is the same recipe. I have also made the recipe from The Pioneer Woman- -she calls them Angel Cookies. Great recipe- -Just doesn’t need a full cup of oil to be delicious! Your pics are top quality!
Can you use unsalted butter.?
You sure can, Martha! I would add 1/4 teaspoon salt if you use unsalted butter.
Margaret Frise says
Did anyone else cheat and not refridgerate for two hours? Made the cookies but foolishly did not read the full recipe and I don’t have two hours to wait. I could go an hour? Will it wreck the cookies?
Molly Anne Cope says
After refrigerate, can I roll them and cut, say 1/2 in., and cut with cookie cutter? Thank you, Molly Cope
Hi Molly, these may be a little soft for a cookie cutter. I recommend using my Foolproof Cut-Out Sugar Cookie recipe for cut-outs.
Hi! Can I refrigerate these overnight? These cookies are delicious ?
Hi Vivian, sure, that should work. Let the dough soften a little bit before baking though as it will be very hard.
I didn’t have any vanilla so I steeped my cats vanilla catnip instead. It made the dough smell weird but I’m pretty sure it baked out. Used tartar sauce instead of the cream of tartar—cookies definitely had an extra tang. I had some extra oil left over from car’s my oil change, and since I avoid processed oils like vegetable oil, I just used that instead. My oven started putting out black smoke and sparked a fire. The fire department actually showed up because my neighbor saw all the smoke and flames coming out of my kitchen windows. Needless to say I’m looking for a new house right now. What was left of the cookies was spicy and burnt tasting—they also didn’t rise well, so not my favorite.
JUST KIDDING I followed the recipe EXACTLY as written, and they were DELICIOUS. Perfect crisp crust and soft, chewy inside. I bet this dough would also be great for snickerdoodles. I just made a second batch cos I ate the first in like two days! 🙂
Claire, I LOVE your comment! It definitely made me laugh! Glad you enjoyed and yes this would be great as snickerdoodles!
Do I have an icing recipe for the tops of these?
Becky LEACH says
I just like to know how many cookies this makes I could not find that information. Please and thank you
Hi Becky, about 2 dozen or so depending on the size you roll them! Hope this helps.
This is a delicious cookie. I added a 1/4 tsp kosher salt in addition to the 1 tsp regular salt, pressed them with the bottom of a glass and sprinkled a little colored sugar on the tops. Absolutely delicious, buttery, crispy. I could eat a billion of them in one sitting.
Love these old fashioned sugar cookies! They would be gone in a flash around here! thanks for sharing this amazing article and recipe.
Best old fashioned sugar cookie recipe ever! Tender, soft, soo good! 5 stars!
Left comment earlier but forgot to rank. These are absolutely 5 star cookies. So tender and delish! This is my new favorite sugar cookie recipe.
Lisa Singleton says
Salted or unsalted butter?
Hi Lisa, either works, but if you choose salted butter, omit the salt from the recipe.
Just made these and added a little orange extract and some fresh orange zest. So delicious. Thank you for a wonderful and versatile recipe.
Why Butter and Oil? They look delicious
Hi Bev, butter is for flavor, and oil is for moisture and texture.
Thx for info and reply..