These Old Fashioned Sugar Cookies are some of our holiday favorites! Super versatile as far as toppings and they are delicious!
If you love these Christmas Cookies you will absolutely love these delicious Tea Cakes. They are an old-fashioned classic that have been in our family for many years!
❤️WHY WE LOVE THIS RECIPE
This recipe is a Christmas tradition and old fashioned sugar cookies are a must at Christmas. So fun to decorate and they keep well too. So you can make them in advance. They are so fun to make with kids, get all the sprinkles out and the frosting if you want to frost them. These cookies are one of the many things that make Christmas fun.
🍴KEY INGREDIENTS
- Powdered sugar
- Granulated sugar
- Oil
- Butter
- Eggs
- All-purpose flour
- Salt
- Baking soda
- Cream of tartar
- Vanilla
- Frosting Ingredients– Optional
- Confectionery sugar
- Shortening (I use Crisco)
- Milk
- Vanilla extract
- food coloring of your choice
SWAPS
I have made these with both canola and olive oil and they both turned out fine. So that can be switched up.
🍽️HOW TO MAKE
Organize all of your ingredients before you get started.
COOKING STEPS
Step 1
Cream sugars, oil and butter until fluffy. Beat in eggs. Add dry ingredients along with vanilla. Mix well. Chill dough 1 hour in refrigerator.
Step 2
Form into balls with your hands and place on sprayed or lightly greased cookie sheet. Press flat with your palm or a glass. Sprinkle with colored sugar.
Step 3
Bake 12 to 15 minutes in a preheated 350 degree oven. Makes about 3 dozen depending on size of cookies. These cookies taste wonderful.
Note:
I have used this recipe for over 30 years. It is a great recipe. I used cookie cutters to make these. The dough will be too soft to roll out with a rolling pin. I just sprinkled the counter with flour, took a handful of dough and flattened it enough to cut out a shape with a cutter dipped in flour. I put the dough back in the fridge between cooking times.
⭐TIP
You want to keep the dough cold, so if it is starting to get warm put it back in the refrigerator. If you using cookie cutters you can spray the edges with spam or flour the edges to help with them sticking to the dough.
You also want to remove cookies before they are really done. They will continue to cook once removed from the oven. It’s very easy to over cook cookies. For more tips, check out this article.
RECIPE VARIATIONS
So many ways to enjoy these cookies, from adding frosting (either homemade or from a can), sprinkles, and any kind of fun decor you can come up with. These are just a wonderful base Christmas cookie with endless possibilities.
❓FREQUENTLY ASKED QUESTIONS
They can be either, if you want more of a soft cookie, make them thicker and don’t over cook them. If you like a crispy cookie, make them thinner.
Yes, they keep very well in an airtight tin. I have kept them for weeks. We make them the beginning of December and enjoy them all month!
STORING
Store in an air-tight container to keep fresh.
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SERVING SIZE
This recipe makes about 3 dozen cookies, so you can figure out your serving size.
Sugar Cookies
These Old Fashioned Sugar Cookies are always a Christmas classic! You can add sprinkles, add frosting, decorate how you like, but definitely make them! They are a must have during the holidays.
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 cup oil I use Canola or Olive
- 1 cup butter
- 2 eggs
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
-
Cream sugars, oil and butter until fluffy. Beat in eggs. Add dry ingredients along with vanilla. Mix well. Chill dough 1 hour in refrigerator. Form into balls with your hands and place on sprayed or lightly greased cookie sheet.
-
Press flat with your palm or a glass. Sprinkle with colored sugar. Bake 12 to 15 minutes in a preheated 350 degree oven. Makes about 3 dozen depending on size of cookies.
I have used this recipe for over 30 years. It is a great recipe. I used cookie cutters to make these. The dough will be too soft to roll out with a rolling pin. I just sprinkled the counter with flour, took a handful of dough and flattened it enough to cut out a shape with a cutter dipped in flour. I put the dough back in the fridge between cooking times.
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