Light & Crispy Sugar Cookies
MAKES 5 DOZEN | LEVEL: BEGINNER
If you love it, share it!
I found these cookies in a Pioneer Woman cookbook, and they are heaven sent. Top them with sprinkles or mini M&Ms, and you’ll see why I call them Happy Cookies. Light, crispy, and so easy to make. I’m all for a shortcut, but once you taste these, you’ll never go back to store-bought sugar cookie dough again.
Ingredients:
2 large eggs
1 cup canola oil
½ lb. (2 sticks) butter, softened
1 cup granulated sugar, plus extra for the tops of the cookies
1 cup confectioner’s sugar
1 tsp vanilla
4 cups + 2 Tbsp all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
Mini M & Ms, nonpareils, or sprinkles
- Preheat the oven to 350. In a large mixing bowl or the bowl of a stand mixer, cream together the eggs, oil, butter, granulated sugar, confectioner’s sugar, and vanilla.
- Add the rest of the ingredients except the M & Ms or sprinkles. Mix well.
- Using a cookie scoop or a spoon, drop 1 inch balls of dough onto an ungreased cookie sheet.
- Place a little bit of sugar in a small bowl. Rub butter on the bottom of a drinking glass and dip it in the sugar.
- Use the glass to flatten each ball of dough, recoating the glass with sugar each time. Repeat until all cookies are flattened. Leave plain, or add sprinkles or scatter mini M&Ms on top of each cookie and gently press into the cookie tops.
- Bake for 9-11 minutes until they start to turn brown. Enjoy!