Crunchy Sugar Cookies
20m prep 12m cook 32m ready
About 65 cookies This light, crunchy sugar cookie is from Megan’s great-grandmother Treva Martin. Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.
Ingredients
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (105g) vegetable oil
- ½ cup (100g) sugar
- ½ cup (50g) powdered sugar
- 1 teaspoon vanilla
- 2 large eggs
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (105g) vegetable oil
- ½ cup (100g) sugar
- ½ cup (50g) powdered sugar
- 1 teaspoon vanilla
- 2 large eggs
Let's Cook
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Step 1.
Whisk together in a medium bowl: 2 cups (250g) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cream of tartar; ½ teaspoon salt
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Step 2.
Beat in a large bowl until smooth: 1 stick (4 oz or 115g) unsalted butter, softened; ½ cup (105g) vegetable oil; ½ cup (100g) sugar; ½ cup (50g) powdered sugar
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Step 3.
Beat in: 1 teaspoon vanilla
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Step 4.
Beat in one at a time: 2 large eggs
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Step 5.
Beat in the flour mixture just until combined. Drop by the rounded teaspoon onto the prepared baking sheets about 1 ½ inches apart. Bake until golden brown around the edges, about 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool for 5 minutes on the sheets, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 month.
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