St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
Everyone loves to eat simple sugar cookies, especially when they are small and crisp and delicate, and then dozens disappear before you know it. First we baked these cookies plain, then we used sugar in our favorite colors — purple and green — and made stunning cookies. These cookies would be a good backdrop for any sugar or sprinkle decoration.
This sugar cookie recipe is courtesy of store manager Hilda Willman, who is passionate about all desserts and tweaks recipes until they are perfect. We so enjoyed last week when she tested ice cream recipes (the winner was dulce de leche). Hilda is teaching a Girls’ Night Out on July 9, featuring cherry mousse — only a few spots are available.
Heavenly Sugar CookiesÂ
- 1Â cup butter, softenedÂ
- 1 cup vegetable oilÂ
- 1 cup powdered sugarÂ
- 1 cup granulated sugarÂ
- 2 eggsÂ
- 1 teaspoon vanilla extract
- 4 cups flourÂ
- 1 teaspoon saltÂ
- 1 teaspoon cream of tartarÂ
- 1 teaspoon baking soda
- 1 cup vegetable oilÂ
Thoroughly blend together the butter, oil, and sugars until light and fluffy. Add eggs and vanilla, mix well. Sift the flour, salt, cream of tartar, and baking soda together and stir in just until incorporated. Chill well, at least one hour.
Preheat oven to 350 degrees. Using a small disher (#100), scoop small balls of dough and roll in granulated sugar. Place on cookie sheet lined with parchment paper and flatten with a flat-bottomed glass dipped in sugar. Bake for 8-10 minutes or until very light brown around the edges. Makes 80-90 cookies. Recipe can be divided for a smaller batch.Â
store information
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
So for the colored ones, you rolled and flattened the cookies with a colored sanding sugar?
Yes. After we formed the dough into balls using a #100 disher, we rolled each ball in colored sugar. Then we placed the balls on a lined sheet pan. Then, using the bottom of a glass dipped in colored sugar, we pressed each cookie. Then we baked them. Then we ate them!
We are planning on making these today. How about when you email these recipes you put them in a 4×6″ box making it easy to print out and add to my beautiful recipe box I just received from Kitchen Conservatory.
If one desired a chewier cookie, would you suggest any substitutions?
The vegetable oil makes the cookie thin and crispy. Soften the butter to make the dough, but then refrigerate the dough before baking. Here is a fluffier sugar cookie:
1 cup butter
1 2/3 cups sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
Mix together the butter and sugar until very cream. Add the eggs and vanilla. Fold in the flour, salt, and baking powder. Refrigerate. Shape into balls with a disher. Roll in sugar and press out with the bottom of a glass. Bake at 400 degrees for 8-10 minutes on a lined cookie sheet pan.