Aunt Esther's Sugar Cookies Recipe
I have no idea who Aunt Esther is/was, but I'd sure like to thank her for this recipe. The first time I tasted these, I asked my friend if they'd share the recipe-- and they did! I've made many delicious sugar cookie recipes, but this one is now ranked #1 favorite cookie of all time-- by my family and friends. When cooked, they are crispy and buttery. You can use only vanilla extract, but now I'm enjoying adding pure almond extract...my favorite! Either way, they're like potato chips in that I promise you can't eat just one.
Ingredients
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup butter, softened
- 2 eggs
- 1 cup vegetable oil
- 1 tsp vanilla (variation, use 1/2 tsp vanilla and 1 tsp pure almond extract)
- For the dry ingredients:
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 4 cups flour
- 1/2 tsp. salt
- Sparkling sugar, for garnish and crunch
Directions
- Preheat the oven to 350F
- Whisk the dry ingredients together, and set aside.
- With an electric mixer, cream the butter and sugar together 3-4 minutes.
- Add the powdered sugar and mix for about 1 minute.
- Add the eggs, one at a time
- Add the vegetable oil and vanilla.
- Add the dry ingredients, a bit at a time, just until combined. Don't overmix.
- NOTE: The dough will be soft, but a cookie scoops makes the job easier. If you don't have a cookie scoop, chill the dough for at least 15 minutes.
- For best results, line a baking sheet with parchment paper (or a Silpat).
- I like to use a 2" cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hand with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even.
- Sprinkle sugar on top.
- Bake for 14-15 minutes, rotating the baking sheet halfway through.
- The cookies should be slightly brown around the edges.
- Allow them to cool for 5 minutes, then remove to a cooling rack.
- Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside.
- Yield: 3 dozen cookies. If you make 1" cookies, you should have 5-6 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 5 servings | |
| Calories 1352 | |
| Calories from Fat 733 | 54% |
| Total Fat 83.18g | 104% |
| Saturated Fat 27.27g | 109% |
| Trans Fat 1.13g | |
| Cholesterol 172mg | 57% |
| Sodium 647mg | 27% |
| Potassium 243mg | 7% |
| Total Carbs 140.84g | 38% |
| Dietary Fiber 2.7g | 9% |
| Sugars 64.0g | 43% |
| Protein 12.93g | 21% |
