This past weekend I had the distinct pleasure of watching my wonderful cousin get married. It was such a joy to see one of the sweetest people I know be celebrated by so many enthusiastic people. And thankfully, the torrential rain held off until we were all safely stowed under the tent with our dancin’ shoes on.
Instead of a traditional wedding cake, my cousin opted for a bunch of homemade desserts and a sundae bar (which I’m so ready to make the new traditional wedding dessert tradition). Each of the grandmothers made their signature dessert. Sadly, Grandma Kusy is no longer with us and so my aunt, the bride’s mother, made her classic sugar cookies. I remember these cookies from Easters years ago. When I would gorge myself not on candy but on sugar cookies, Italian white cookies, and Nona’s peanut butter or chocolate chip cookies.
My aunt asked me to double check the recipe as it called for both butter and oil and had limited instructions. Welcome to my wheelhouse – deciphering lists of ingredients into recipes. I left the recipe pretty much intact, only changed one thing – I chose to roll the dough in sanding sugar and then flattening instead of dipping the bottom of a cup in sugar and hoping it would transfer while flattening the dough. If the amount of oil in the recipe terrifies you, you can replace half the oil with an equal amount of butter and call it a day.
- 1 cup butter, softened but still cool
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cream of tartar
- 4 cups flour
- Cream the butter with the granulated sugar until fluffy, about 2 minutes.
- Sift in the powdered sugar and beat just until incorporated. With the mixer running drizzle in the oil and beat until fluffy again, another 2 minutes.
- Once incorporated add your eggs one at a time and beat between each addition until fully incorporated. Add the vanilla, beat to combine.
- In a separate bowl whisk together the remaining dry ingredients. With the mixer on low slowly add the flour and beat just until no streaks remain. Cover tightly with plastic wrap and refrigerate at least 4 hours, or overnight.
- When ready to bake, heat oven to 375F, line pans with parchment paper.
- Fill a bowl with colored sugar. Roll tablespoon sized balls of cold dough and then roll in sugar. Space evenly apart on pans. Gently flatten with the bottom of a cup. Keep unused dough in the fridge so it stays cool.
- Bake for 8-12 minutes rotating pans half way.
- Let cool on pans for 2 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.
- The dough can be made at least a day in advance or if wrapped well 3-4 days. It will be fine in the fridge. The finished cookies should store well in an airtight container for a week