• Lois Thielen’s Crispy Sugar Cookies


Perfect Sugar Cookies

By Lois Thielen

Crispy Sugar Cookies


  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup sifted powdered sugar
  • 2 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • Extra sugar, for flattening


Yield: 4 to 5 dozen

Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in oil and vanilla extract. Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hour or overnight.

To bake, shape dough in balls the size of a walnut. Place balls about 2 inches apart on ungreased baking sheets. Flatten somewhat by pressing each ball lightly with bottom of drinking glass dipped in sugar. Bake at 350 degrees for 10 to 12 minutes or until done (don’t overbake; cookies will have faint browning along edges). Remove from baking sheets; cool on rack.

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