Karen's Buttery Sugar Cookies

MAKES: 60 (5 dozen)

CHILL TIME: 1 Hr

COOK TIME: 10 Min

Karen, from Blue Lake, California explains that the best part of this recipe is being able to personalize the cookies however you like. You can make them fruity, add some chocolate or sprinkles -- whatever you like!

What You'll Need

5 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 sticks butter, softened
1 cup shortening
1 cup vegetable oil
2 1/2 cups confectioners' sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup fruit preserves for filling (see Note)

What to Do

In a large bowl, combine flour, baking soda, cream of tartar, and salt; set aside.
In a large bowl, with an electric mixer, cream butter and shortening until light and fluffy, about 1 minute. Beat in oil, sugar, eggs, and vanilla. Gradually add dry ingredients and continue to beat until well combined and fluffy. If dough is too wet to roll into balls with your hands, add flour until dry enough. Cover and chill at least 1 hour.
Preheat oven to 350 degrees F.
Form dough into 1-inch balls. Place on ungreased baking sheets 1 inch apart. Press thumb into center of each cookie ball to make an indentation. Fill each "imprint" with about 1/4 teaspoon each of preserves.
Bake 10 to 12 minutes, or until edges begin to brown. Immediately remove to a wire rack to cool completely.

Notes

The amount of preserves you'll use will depend upon the size of your thumbprints! And be sure to use preserves, 'cause jams and jellies tend to liquefy while baking.

Nutritional InformationShow More

Servings Per Recipe: 60

Amount Per Serving % Daily Value *
Calories 158
Calories from Fat 93
Total Fat 10g 16 %
Saturated Fat 3.9g 19 %
Trans Fat 0.1g 0 %
Protein 1.4g 3 %

Amount Per Serving % Daily Value *
Cholesterol 16mg 5 %
Sodium 71mg 3 %
Total Carbohydrates 15g 5 %
Dietary Fiber 0.3g 1 %
Sugars 5.4g 0 %

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jnpr2316 7775286

Dec 23, 2018

These are fantastic! I followed the recipe to the letter, using raspberry preserves, but left off the sprinkles. My husband loved them. This is now my go-to sugar cookie recipe! Thanks Karen and Mr. Food!

cahillsue 2494299

Jan 02, 2016

the recipe calls for vegetable oil and then the directions say shortening. Is it solid Crisco or liquid??

Test Kitchen Team

Jan 04, 2016

Hi there! This recipe calls for both vegetable oil and shortening in the directions. You'll cream the butter and shortening together in step 2 and then beat in the vegetable oil and other ingredients immediately after that. Enjoy!

tsbarkery 2529267

Dec 08, 2015

These are very good!!! I used the sugar sprinkles on top like the picture shows and I used parchment paper so it would be less messy. My oven took 14 minutes total I'm guessing since I used the paper. Definitely my new Christmas cookie that I will be baking every year!! Thanks for yet another great recipe and Happy Holidays to all!!!

lfairbrother 69560 79

Dec 17, 2014

When a cookie recipe calls for butter and shortening, is it okay to use either all butter or butter and margarine rather than Crisco?

Test Kitchen Team

Dec 18, 2014

Unfortunately, no. The cookie won't turn out the same if you change the ingredients. Let us know how yours turn out!

grannyblu

Dec 17, 2014

Woah! something here does not add up ... 2 sticks butter ... 1 cup shortening ... and 1 cup oil ??? that is 4 cups of Fat .. This recipe will certainly turn out to be a greasy soupy mess

Test Kitchen Team

Dec 17, 2014

Hi there! The recipe is correct. There are 5-1/2 cups of flour in this recipe, so it all balances out. This is a butter cookie, so there may be a little more than a regular cookie to account for that. Enjoy!

grannyblu

Dec 18, 2014

I have an old recipe favorite called No Roll Sugar Cookies that are simply the best easiest cookie ever made the recipe is as follows Preheat oven degrees cup powdered sugar cup white sugar cup softened butter cup oil eggs beaten t vanilla t cream of tartar t salt t baking soda cups flour cream butter oil sugar add remaining ingredients slowly add flour last roll into balls place inches apart flatten each slightly with bottom of glass dipping bottom of glass in sugar each time Bake minutes just until edges begin to brown You can add nuts chocolate chips coconut raisins mms you can use a bit of rum or brandy instead of vanilla if you prefer can use sprinkles or colored sugar to dress them up for the kids Can add teaspoon jam to centers before baking This cookie is great it is the same recipe as above but…Read More use less sugar and does not add cup of shortening also cup less flour I have cut this recipe in half many times with superior results I would be very interested to know how Karen's Buttery Sugar Cookie recipe turns out according to the original instructions as posted

steplite

Dec 16, 2014

Is this recipe correct? Is there one cup oil and one cup shortening? That seems a lot considering you also have two sticks of butter.

Test Kitchen Team

Dec 17, 2014

Yes, this recipe is correct. There are 5-1/2 cups of flour in this recipe, so it all balances out. Please let us know how you like them! :)

rv4sandy 2994289

Dec 16, 2014

I would like to make these cookies but I am not sure total amount of butter in cups to use. Sticks of butter come in different sizes. Also for the shortening do you use something like Crisco besides the cup of liquid oil?

steplite

Dec 16, 2014

As far as the butter, it's a half cup. Two 8 oz. sticks. I question if the one cup oil and one cup Crisco is correct. Still waiting on reply.

Test Kitchen Team

Dec 17, 2014

Hi there! You should use 2 8-ounce sticks of butter, and yes, the shortening is Crisco. We'd love to hear how they turn out!