The classic sugar cookie takes on new life in these perfectly airy and sweet cookies. There is no need for rolling the dough and no need for icing! They pack the perfect crunch with loads of sprinkles and golden edges.
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Can you believe that Christmas is in a week? Where did the time do? It was literally just summer and bam! now it’s Christmas. This year has gone by in a blink and it makes me kind of sad because my daughter will be one on Friday! A whole year old. She is the most stubborn, smart, and the most beautiful creature I have ever seen. I may be a little bias, but I am her mother and I can be. Being that I have a one year old, and time is not my own these days, I have only gotten to make 2 batches of cookies this holiday season. TWO! These amazing sugar cookies, whose recipe was my great grandmas, and these vanilla mint cake mix cookies I made for a cookie exchange.
This sugar cookie recipe was given to me by my grandma, whose mother gave it to her. It is a very old recipe, but they are some of THEE best sugar cookies I have ever tasted. I am used to sugar cookies that have icing on them, which are great, but these sugar cookies don’t need icing because they are super sugary, airy and just melt in your mouth. I can guarantee you won’t miss icing on these babies! The best part of these cookies is that the recipe makes around 4 dozen cookies, so they are great for cookie exchanges and work parties!
How to make these sugar cookies
It is important to chill these cookies for at least 2 hours. It makes it easier to form dough balls with a scoop or your hands. If you don’t chill the dough, it will stick to everything and we don’t want that. For my cookies, I used this scoop. My cookies turned out good sized. If you want smaller cookies, I would recommend this scoop. If you use the smaller scoop, you’ll get a lot more cookies and they will take a little less time to bake. They are equally amazing as any sized cookie.
You can essentially use any colored sugar/sprinkles for these cookies. I love using the bigger sprinkles so that you can taste the crunch inside the cookie.
I hope you have all your shopping done! I only had a few gifts to buy this year, so I am all done and can relax with a few of these cookies!
- 4 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Pinch of salt
- 2 sticks butter, softened
- 1 cup powdered sugar
- 1 cup white sugar
- 2 eggs
- 1 cup oil; I used canola oil, you can use vegetable oil too
- 2 teaspoons vanilla
- 1/2 cup festive sprinkles
In a medium bowl, sift together the flour, baking soda and cream of tartar and pinch of salt. Set aside.
In a large bowl, with a hand mixer or with a kitchen aid mixer, cream together both sugars, butter and vanilla until thoroughly combined. Add eggs and beat until fluffy.
- Add slowly and alternate the flour mixture and oil while mixing.
Fold in the sprinkles.
Chill for at least 2 hours.
- Preheat oven to 350.
With a medium scoop (or with your hands) form dough balls and place on ungreased baking sheet.
- Bake for 14-16 minutes, or until cookies are golden brown on the edges.
- Let them cool 5 minutes on the baking sheet before transferring them to a cooling rack.
Makes about 4 dozen based on size.