This is my go-to cookie for a sugar cookie that is not cut out (still searching for the perfect cut out sugar cookie!). I love it because it just melts in your mouth and is just a little bit salty. It sounds weird, but it's just right. Madison requested these for her band concert last night. I use the small cookie scoop and can get 3 1/2 dozen (if I don't eat any raw dough in the process!) You can freeze the dough in balls and then thaw on the trays and then criss cross before baking.
Sugar Cookies
Cream together:
1 cup sugar, ½ cup butter, ½ cup oil, 1 egg and 1 tsp vanilla.
Mix in separate bowl:
2 ½ cups flour, 1 tsp salt, 1 tsp baking powder, 1 tsp baking soda
Add to creamed mixture and mix well. Drop rounded tablespoons of dough in sugar and roll to coat. Transfer to cookie sheet. Criss-cross with a fork to flatten slightly. Sprinkle additional sugar on each cookie, if desired.
Bake at 350° for 10 – 12 minutes.
You should make the Paradise Bakery Sugar cookie.... they are the best....
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