These are "The World’s Softest Sugar Cookies" I have ever made! My family begs for these cookies several times a month, LOL! They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton
Ingredients
1 cup butter or margarine, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 pkg (3.4 oz.) vanilla pudding mix
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Additional sugar in separate bowl
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 pkg (3.4 oz.) vanilla pudding mix
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Additional sugar in separate bowl
Directions
Preheat oven to 350 degrees
Cream butter, oil, and sugars in large mixing bowl.
Beat in eggs, vanilla, and pudding mix.
In separate bowl, stir together flour, baking soda, and cream of tartar.
Slowly add dry mixture to creamed mixture.
Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.
Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.
Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.
Press down cookie balls with glass.
Dip glass into sugar and repeat on all.
The cookie will not bake correctly if this step is skipped!
Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.
Let cool completely before removing from pan!!!! They are very tender and fragile when hot.
Cream butter, oil, and sugars in large mixing bowl.
Beat in eggs, vanilla, and pudding mix.
In separate bowl, stir together flour, baking soda, and cream of tartar.
Slowly add dry mixture to creamed mixture.
Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.
Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.
Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.
Press down cookie balls with glass.
Dip glass into sugar and repeat on all.
The cookie will not bake correctly if this step is skipped!
Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.
Let cool completely before removing from pan!!!! They are very tender and fragile when hot.
