Sugar cookies are one of my all-time favorite cookies to make at this time of the year. They're so soft and delicious, it's hard to just eat one!
This recipe has been altered from the original recipe to include 1/2 cup of canola oil, in place of one of the sticks of butter. Also, I added an additional 1/2 cup of all purpose flour as well. This recipe has been so enjoyable to so many of my friends and family this holiday season.
I served them with and without the sugar topping. I also allowed the kids to spread frosting on top and add sprinkles...such a fun way to enjoy these cookies.
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 stick of butter, softened
- 1/2 cup of canola or vegetable oil
- 1 1/2 cups of granulated sugar
- 2 eggs @ room temperature
- 1 teaspoon of vanilla extract
- 1/4 cup of red and/or green sugar
Directions
Preheat oven to 375° degrees.
Lightly grease a cookie sheet and set aside. (I line my cookie sheet with parchment paper in place of cooking oil spray).
In a small bowl, sift together the all-purpose flour and baking powder. Set aside.
In a large bowl, add the butter, canola oil, and sugar. Using a hand blender, mix the butter, canola oil, and sugar until smooth and creamy.
Add the eggs and vanilla extract. Mix until well blended.
Add the flour mixture and, using a spoon, stir until the flour mixture is well blended.
Add the cookie dough to the prepared cookie sheet by measuring 1 tablespoon of the dough and placing each tablespoon 2 inches apart on the cookie sheet. Sprinkle each cookie with a small amount of the red or green sugar.
Bake for 10 - 12 minutes or until the edges of the cookies are golden brown.
Remove the cookies from the oven and cool for five minutes and transfer the cookies to a cooling rack to finish cooling.
Enjoy!
Makes 36 cookies
