A few days ago, Lindsey (Noodle Nights and Muffin Mornings) posted this recipe on the What’s Cooking board. They looked so good and she raved about them so much that I decided to try them myself. I am so glad I did! This really is a great classic sugar cookie recipe. I added royal icing to some of them and I finally managed to make a cookie that compared to the iced sugar cookies that Scott has always talked about that his Aunt Barbara used to make. Yay!
Lindsey says that these are her dad’s favorite recipe. When I made these, I couldn’t help but think about and miss my dad this Christmas as he loves sugar cookies and I know he would love these! I am going to have to make them for him very soon! I also miss my mom as making sugar cookies on Christmas Eve is something we did together for many years when I was growing up. But.. I think they will make great New Years’ cookies, too. 🙂
Christmas Sugar Cookies
1 cup Butter
1 cup Sugar
1 cup Confectioner’s Sugar
1 cup Oil
2 tsp. Vanilla
4 1/4 cups Flour
1 tsp. Baking soda
1 tsp. Cream of Tartar
1/2 tsp. Salt
Directions:In a large bowl cream butter and sugars.
Beat in eggs one at a time, until mixture is light.
Add oil and vanilla.
Beat until well blended.
In a separate bowl combine flour, baking soda, cream of tartar and salt.
Gradually add dry ingredients to the creamed mixture and beat until blended.
Wrap dough and chill for several hours.
Roll into balls and place on greased cookie sheet.
Flatten dough with the bottom of a glass dipped in colored sugar.
Bake at 325 degrees for 8 to 10 minutes, until just set.
Let stand on cookie sheet before two to three minutes before removing.
(Makes about seven dozen)
Royal Icing using Meringue Powder
From: Joy of Baking
4 cups confectioners’ sugar
3 tablespoons meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 – 3/4 cup warm water
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners’ sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or ‘flood’ the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. Add desired food coloring.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups