Why does this recipe use both butter and oil?

The combination produces a cookie that is more lastingly soft and moist than a butter-only recipe while retaining all the rich buttery flavor. Butter contributes flavor and the air from creaming but solidifies at room temperature, which firms the cookie. Oil remains liquid at room temperature and contributes moisture that keeps the cookie soft for the full storage period. Together they produce the ideal balance of rich flavor and lasting tenderness.

Can I freeze old-fashioned sugar cookies?

Yes. These cookies freeze beautifully for up to 3 months. Allow to cool completely, then layer between parchment sheets in an airtight container and freeze. Thaw at room temperature for 30 minutes before serving. The cookie dough can also be frozen in scooped balls for up to 3 months. Roll in sugar and bake directly from frozen, adding 2 minutes to the baking time.

Can I make these into cut-out cookies with cookie cutters?

This specific dough is not designed for cut-out cookies because the high fat content makes it too soft to roll thin and cut clean shapes even after chilling. For cut-out sugar cookies, use a lower-fat recipe specifically designed for that application. These old-fashioned cookies are at their absolute best as drop cookies rolled in sugar, which is their most classic and completely perfect format.

Old-Fashioned Sugar Cookies Easy Soft Buttery Classic Recipe

Name: Old-Fashioned Sugar Cookies The Most Soft and Buttery Classic Cookie You Will Bake
Prep time: PT-497460H24M19S
Cook time: 11 min
Total time: 2 h 11 min
Cuisine: American
Ingredients: 1 cup 2 sticks Unsalted Butter softened; 1 cup Neutral Vegetable Oil; 1 cup Granulated White Sugar plus more for rolling; 1 cup Powdered Sugar; 1 tbsp Pure Vanilla Extract; 2 large Eggs; 1 tsp Baking Soda; 1 tsp Cream of Tartar; 1 tsp Salt; 4 cups plus 2 tbsp All-Purpose Flour

Description

The most soft and buttery Old-Fashioned Sugar Cookies made with a combination of butter and oil granulated and powdered sugar vanilla eggs and cream of tartar scooped chilled 2 hours then rolled in granulated sugar and baked until just barely golden with soft and tender centers. A completely classic and easy drop sugar cookie recipe.

Ingredients

Scale

1 cup 2 sticks Unsalted Butter softened

1 cup Neutral Vegetable Oil

1 cup Granulated White Sugar plus more for rolling

1 cup Powdered Sugar

1 tbsp Pure Vanilla Extract

2 large Eggs

1 tsp Baking Soda

1 tsp Cream of Tartar

1 tsp Salt

4 cups plus 2 tbsp All-Purpose Flour

Instructions

1. Beat softened butter, oil, granulated sugar, powdered sugar, vanilla, and eggs in stand mixer 2 minutes until creamed and combined.

2. Add baking soda, cream of tartar, salt, and flour. Mix on low until soft dough forms.

3. Refrigerate at least 2 hours and up to overnight.

4. Preheat oven to 350°F. Line baking sheets with mats or spray lightly.

5. Pour granulated sugar into a shallow bowl.

6. Scoop tablespoon-sized balls of chilled dough. Roll smooth between palms.

7. Roll each ball generously in sugar to coat completely.

8. Place 2 inches apart on prepared sheets.

9. Bake 9 to 11 minutes rotating pans halfway until just set at edges and barely golden. Do not overbake.

10. Cool completely on baking sheets before serving.

Prep Time: 2 hours chilling plus 10 minutes active
Cook Time: 11 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 285
Sugar: 18g
Sodium: 110mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: old fashioned sugar cookies, soft old fashioned sugar cookies recipe, classic drop sugar cookies rolled in sugar, easy buttery sugar cookies