Fall in love with these old-fashioned sugar cookies. They are light and fluffy, slightly chewy, and have the perfect sugar cooking tang. Go ahead and spread on some icing to make frosted sugar cookies, or enjoy them as they are - pure perfection!
In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, cream together room temperature butter, granulated sugar, and powdered sugar until combined, light, and fluffy.
1 cup unsalted butter, 1 cup granulated sugar, 1 cup powdered sugar
Add vegetable oil, eggs, and vanilla extract, continuing to mix until combined.
1 cup vegetable oil, 2 eggs, 2 teaspoon vanilla extract
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt, then mix into the creamed mixture until incorporated. Cover the cookie dough and chill in the refrigerator for at least 30 minutes, up to 24 hours.
4 1/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon fine salt
20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper.
Dollop a scoop (#40 scoop) or 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass until approximately 2 inches wide, or about 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat.
Bake for 8-10 minutes, or until cookies are just beginning to barely turn golden brown around the edges.
Notes
Storage: store cookies at room temperature in an airtight container for up to 4-5 days.Frosting: feel free to use buttercream frosting on top of the cookies if you'd like to decorate them.