I have tried a ton of sugar cookie recipes and I am usually disappointed with the outcome. If they taste good, they loose shape. If they keep shape, they usually taste like cardboard. One recipe I have always loved is my Soft Sugar Cookie recipe. They remind me of LOFTHOUSE Sugar Cookies.
The recipe I tried this year is my new Go-To for the holidays. It tastes great, and I can either roll them in balls and flatten, or cut them out. I got this recipe from my friends, Colt and Keelie Anderson. It is Colt's Mother's recipe. She is known for her sugar cookies. Everyone loves them!
I added these to my dessert tray this Christmas. I made frosting so people could spread frosting if they chose. Though I have to say, once everyone had the first bite they never even touched the frosting. These are great all by themselves!
Mrs. Anderson's Sugar Cookie Recipe
Recipe from Mrs. Anderson, Butte, Montana
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 cups + 4 TB flour
Beat well the sugar, powdered sugar, and butter
Add in the 1 cup of oil and beat well
Add 2 eggs and beat well
Add vanilla, salt, cream of tarter, flour and baking soda
Mix all together and refrigerate for 2-3 hrs or longer. (I chilled mine overnight)
The dough is supposed to be sticky. It will harden when chilled.
Roll in balls and roll/coat in a bit of powdered sugar or sugar and flatten with the bottom of a glass to about a little thicker than 1/4 inch.
Bake at 350. Check after 9 minutes
*Don't over bake. They are still white, not brown when they come out of the oven.
*Once they are cool you can frost if you wish. (I like a homemade buttercream using extract)
*I also used this dough for roll out cookies to make Christmas Cutouts. I kept dough chilled (including putting the dough you aren't using at the time back in the fridge), rolled out on flour (or powdered sugar), and if it got too sticky, I put saran wrap between the cookie sheet and the rolling pin. I rolled them out on the pan too. If using intricate shapes, chill each pan of cutout cookie dough before going into the oven as well.