Ok I know everybody has their favorite Sugar Cookie recipe and I actually have a couple and want another that I'm trying to get from my Aunt Mary for my Grandma's Sour Cream Sugar Cookies - but we'll save that for another post! LOL.
I love making the traditional mix up, refrigerate, roll out, cut out, bake and then spend hours decorating and yes I do make them when I have time. BUT do you need a delicious Sugar Cookie that's quick, easy and as one of my co-workers stated taste like it came from Heaven??? Then this is the recipe you need to use - whether you're in a hurry or not!
The cookies are called Sue's Marvelous Sugar Cookies, I got this recipe from my Aunt Lois that got it from her friend Sue - hint that's why they're called Sue's Marvelous Sugar Cookies LOL. These really are an easy cookie to make, fairly quick and yes they are delicious. They're light and crisp and soooo good with warm or cold beverages - great cookies for Santa!
To make this recipe you will need:
1 Cup Canola Oil, 1 cup Butter at room temp (or Butter Flavored Crisco),
1 Cup Granulated Sugar plus 1/2 cup - divided, 1 Cup Powdered Sugar,
2 Eggs, 1 teaspoon Baking Soda,
1 teaspoon Cream of Tartar, 1 teaspoon of Vanilla - use the real Vanilla, it's worth a little
bit more expense and
4 & 1/2 Cups All Purpose Flour
Step 1 -- With a mixer or in a stand mixer, cream oil, butter (or Crisco) and sugars - make sure to scrap the sides and bottom about half way through so all is combined.
Beat in the eggs, vanilla, baking soda and cream of tartar, mixing well. On low speed mix in the flour 1 cup at a time, if dough seems too soft add up to 1/4 cup more flour - mixing in well.
Step 2 -- Roll about 1/2 Tablespoon of dough into a ball and dip top into granulated sugar, place balls onto a parchment lined baking sheet, continue this process till sheet is full.
Step 3 -- Now with a flat bottomed glass or a cookie press or a glass with a design on the bottom such as I have (I love the design on the bottom of these glasses - I've had them for years, don't really even drink out of them but I keep them for backup and to make these cookies! LOL) slightly press the balls down to flatten them - leaving the dough ball about 1/4 inch thick or slightly a little more, you may need to dip the bottom of the glass in the granulated sugar to keep it from sticking to the dough. Again repeat this process until all are flattened. I like to sprinkle a little extra sugar on the tops, you could also use the colored decorator sugars for a more colorful festive look or maybe flatten with a smooth bottomed glass and sprinkle with some of the chunky sugars that are available now - so many options!
Step 4 -- Place in a pre-heated 350 F degree oven and bake for approximately 11 minutes. I always start checking for doneness a minute or 2 before the suggested time - just to make sure where and how my oven is cooking or how accurate it is compared to the recipe I'm trying. Bake until the edges are just starting to show lightly browned.
Step 5 -- When cookies are done remove from oven and using a thin spatula remove from the pan to a cooling rack or another sheet of parchment paper to cool.
***TIP I actually save my "cooling" parchment papers and reuse them many times, I just fold them up or roll them and tuck away in my baking cabinet. I don't reuse the ones I bake on though, they get slightly brown and crispy by the time I'm done baking a batch of cookies so I toss them.
This recipe also does well for packing up too - whether in a container or in a cookie bag. I have used clear cello to roll them up in and then folded the bottom like a gift package and taped it shut, used a twist tie to securely close and then a pretty ribbon to tie off the top for a festive gift or to add to a gift basket. Believe me use this recipe to tuck in with a selection of coffee, cocoas or teas and the receiver will ask for more cookies!
I sure hope you take time and try these cookies out, in fact I think I'll go fix a cup of hot Eggnog and have a couple of cookies now! Enjoy and again thanks for stopping by It's All In A Day at imburningdaylight@blogspot.com
Take care and be creative! Tracy
Step 1 -- With a mixer or in a stand mixer, cream oil, butter (or Crisco) and sugars - make sure to scrap the sides and bottom about half way through so all is combined.
Step 2 -- Roll about 1/2 Tablespoon of dough into a ball and dip top into granulated sugar, place balls onto a parchment lined baking sheet, continue this process till sheet is full.
Step 3 -- Now with a flat bottomed glass or a cookie press or a glass with a design on the bottom such as I have (I love the design on the bottom of these glasses - I've had them for years, don't really even drink out of them but I keep them for backup and to make these cookies! LOL) slightly press the balls down to flatten them - leaving the dough ball about 1/4 inch thick or slightly a little more, you may need to dip the bottom of the glass in the granulated sugar to keep it from sticking to the dough. Again repeat this process until all are flattened. I like to sprinkle a little extra sugar on the tops, you could also use the colored decorator sugars for a more colorful festive look or maybe flatten with a smooth bottomed glass and sprinkle with some of the chunky sugars that are available now - so many options!
Step 4 -- Place in a pre-heated 350 F degree oven and bake for approximately 11 minutes. I always start checking for doneness a minute or 2 before the suggested time - just to make sure where and how my oven is cooking or how accurate it is compared to the recipe I'm trying. Bake until the edges are just starting to show lightly browned.
Step 5 -- When cookies are done remove from oven and using a thin spatula remove from the pan to a cooling rack or another sheet of parchment paper to cool.
***TIP I actually save my "cooling" parchment papers and reuse them many times, I just fold them up or roll them and tuck away in my baking cabinet. I don't reuse the ones I bake on though, they get slightly brown and crispy by the time I'm done baking a batch of cookies so I toss them.
This recipe also does well for packing up too - whether in a container or in a cookie bag. I have used clear cello to roll them up in and then folded the bottom like a gift package and taped it shut, used a twist tie to securely close and then a pretty ribbon to tie off the top for a festive gift or to add to a gift basket. Believe me use this recipe to tuck in with a selection of coffee, cocoas or teas and the receiver will ask for more cookies!
I sure hope you take time and try these cookies out, in fact I think I'll go fix a cup of hot Eggnog and have a couple of cookies now! Enjoy and again thanks for stopping by It's All In A Day at imburningdaylight@blogspot.com
Take care and be creative! Tracy
I always thought sugar cookies had to be rolled and cut into shapes, a process that never ends well for me. I like the blob and glass method. I have a glass I keep for just such an occasion.
ReplyDeleteLOL Tanya - me too that's why I love this recipe and it's sooo good! I hope you try them, you can borrow a glass from me if you need! LOL
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