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“These sugar cookies are the most different, richest ones I have ever found. They have a killer amount of butter and oil, but worth the indulgence! You truly can "eat just one" of these babies!! For variety, I have added unsweetened cocoa or lemon extract, but the original recipe is still the best. It was given to me in 1986 by a lady attending a Tupperware party I was presenting!!”
READY IN:
20mins
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Set aside 1/2 cup water and 1/2 cup granulated sugar for later.
  2. Cream butter, oil, vanilla and sugars in a large mixer bowl with mixer at low speed.
  3. Combine all dry ingredients in a bowl and whisk together.
  4. With mixer running on low, add dry ingredients slowly until well combined.
  5. Roll 1 teaspoonful of dough in a ball. Place on ungreased sheet 3" apart.
  6. Place water in a small bowl and the 1/2 sugar in another.
  7. Dip the bottom of a small glass in water, then sugar and flatten each cookie, allowing 2" between flattened cookies.
  8. Bake 8-10 minutes (13 minute if using a convection oven) until edges are golden. Cool on rack.

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