Red Sugar Cookies
Sweet and colorful red sugar cookies with a crisp exterior and tender interior, perfect for holidays, parties, or any festive occasion that calls for a delightful treat.
Ingredients
Instructions
- Cream butter, then gradually add sugar and beat until fluffy.
- Add egg and beat in vegetable oil.
- Combine flour, cream of tartar, and baking soda, then add to the mixture. Stir in vanilla.
- Chill dough for 2 hours (or overnight).
- Shape into 1-inch balls, dip the tip in red sugar crystals, and flatten with a fork.
- Bake at 350°F for 8 to 10 minutes.
- Allow cookies to cool and store in an airtight container layered with wax paper.
Tips & Substitutions
For softer cookies, consider adding an extra tablespoon of vegetable oil. If you're out of red sugar crystals, you can use regular granulated sugar or colored sprinkles for a festive touch. Make sure to chill the dough thoroughly; this helps the cookies retain their shape while baking. If you prefer a richer flavor, try using brown sugar instead of white for half of the sugar.
Serving Suggestions
These vibrant red sugar cookies are perfect for festive occasions and pair beautifully with a glass of milk or hot cocoa. Serve them alongside classic American recipes like Mom'S Apple Snitz Pie for a delightful dessert spread. You can also package them as gifts or party favors, adding a personal touch with decorative wrapping.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh, layer the cookies with wax paper to prevent sticking. If you want to enjoy them warm, reheat individual cookies in the microwave for about 10 seconds, or in a conventional oven at 300°F for a couple of minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Red Sugar Cookies contains roughly 880 calories, with 19g protein, 168g carbohydrates, and 6g fat. It is an excellent source of iron (44% of the Daily Value), protein (37% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, using butter will give the cookies a richer flavor and better texture. If you choose margarine, make sure it's a stick form, as tub margarine may contain more water and affect the consistency of the dough.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, refrigerate the dough for an additional 30 minutes to help it firm up before shaping into balls.
How can I tell when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet. If you prefer a softer cookie, remove them from the oven at the lower end of the baking time.
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).