Barb'S Sugar Cookies
Sweet, buttery sugar cookies with a crisp exterior and tender center, perfect for holidays or everyday treats, appealing to all ages with simple, classic flavors.
Ingredients
Instructions
- Sift together the dry ingredients: powdered sugar, oleo, sugar, salt, cream of tartar, flour, and soda.
- Add oil and egg to the creamed mixture. Then add vanilla, and gradually incorporate the dry ingredients.
- Form the dough into 1-inch balls.
- Dip the bottom of a glass in sugar and flatten each ball.
- Bake on an ungreased cookie sheet at 375°F for 10 to 15 minutes.
Tips & Substitutions
For a softer cookie, consider using half butter and half oleo for richer flavor. If you're out of oleo, unsalted butter is a great substitute. To enhance the flavor, try adding a teaspoon of almond extract alongside the vanilla. Ensure to let the dough chill for 30 minutes to help the cookies retain their shape while baking.
Serving Suggestions
These sugar cookies are delightful on their own but can be dressed up with a light glaze or icing for special occasions. Pair them with a glass of milk or a cup of tea for an afternoon treat. They also complement other desserts like Chocolate Chip Caramel Brownies beautifully, making them a versatile addition to any dessert platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer in a zip-top bag, where they can last for up to three months. When ready to enjoy, let them thaw at room temperature or warm them briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Barb'S Sugar Cookies contains roughly 1226 calories, with 6g protein, 224g carbohydrates, and 17g fat. It is an excellent source of potassium (106% of the Daily Value), iron (60% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1283mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of unsifted flour?
Yes, all-purpose flour works well for this recipe. Just measure it correctly without packing it down, and you'll achieve the right texture for your cookies. Remember, the key is to sift the dry ingredients together to ensure even distribution and prevent clumping.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to handle. Alternatively, you can add a little extra flour, a tablespoon at a time, until the desired consistency is reached.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden on the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. For best results, keep an eye on them after 10 minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).