Is it that time already? An Instagram reel popped up for “Sugar Crack Cookies, The most addictive Christmas Cookie you’ll ever make” from @hayherridge, all I could think was, yikes, Christmas cookies, already? Let the games begin, oh wait, I have to make Thanksgiving pies first!
Holiday Tradition
The recipe is from her neighbor and is a long-standing family favorite. This prompted me to search for more background on this cookie. Two appeared: Frances Johnson’s 100-year-old Sugar Cookie and Firelight Inn Sugar Cookies, both hailing from Minnesota. Apparently, Frances Johnson’s Sugar Cookie took first place at the Minnesota State Fair. How cool is that?
These sugar cookies are addictive. They’re tender, crisp, and buttery with just the right amount of sweetness. The recipe calls for making tiny cookies. I used a #60 scoop, which made cookies about 2 inches in diameter and stamped to around 1/3 of an inch thick. Feel free to use a smaller scoop, #70 or even #100, to make even smaller cookies. Caution, when they are that cute and tiny, you’ll have to stop yourself from eating too many.
Tip Time
Quick and easy best describes these cookies, and you end up with a ton of cookies. I cut the recipe in half and ended up with 30 cute, sparkly cookies. You’ll have plenty of cookies for holiday cookie swaps and gifts.
Flour: Since this is an old recipe, I opted to use Gold Medal AP flour, which has a lower protein content than King Arthur Flour and most likely the flour available at the time. Pillsbury AP flour has a similar protein content to GM so that will probably work too.
Fats: The recipe utilizes a combination of fats, including butter for flavor and cooking oil for moisture and crispness. This is an old recipe, so it calls for salted butter. If you only have unsalted, add 1/2 teaspoon of regular table salt to the recipe.
Powdered Sugar: Lowers the protein content and adds starch to create a tender, melt-in-your-mouth cookie.
Flavorings: The original recipe calls for vanilla extract. Add almond extract for a twist, start with 1 tsp, and adjust from there.
The dough is pretty soft. I chilled it for an hour before shaping it into balls and stamping. Hoping the stamp pattern would stand out more by doing so.
Finish: Roll the cookies into nice round balls with your hands and then give them a whirl to coat in granulated sugar before baking. I jazzed it up by using multi-colored sparkling sugar, which I crushed slightly, to add that festive touch to the cookies.
Press the cookie dough balls to about 1/3-inch thickness before baking. Cookie stamps add a nice holiday touch, or use a fork to create a grid pattern.
Bake until the edges are set and golden colored. Let them cool completely, which allows them to crisp up.
Enjoy!
Sugar Cookies
Ingredients
Creamed Mixture
- 2 sticks salted butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
Wet Ingredients:
- 1 tsp vanilla
- 2 large eggs
Dry Ingredients:
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt regular
- 1 tsp cream of tartar
- Extra granulated sugar for rolling & "snow"
Instructions
- Preheat oven to 350 degrees. If you are going to chill dough. Wait until put the dough into the fridge to chill before turning on the oven.
- Cream butter,oil, granulated sugar, and powdered sugar until fluffy. I use a handmixer to control the process.
- Mix in eggs and vanilla.
- Add dry ingredients; mix to a soft dough. Dough was very soft so I put it in the fridge for 30-60 minutes.
- Scoop and roll into 1 teaspoon marble-sized balls #70-100 scoop for tiny cookies or use a #60 scoop for cookies around 2 inches in diameter.
- Roll balls in extra granulated sugar or sparkling sugar
- Place on parchment; gently press with a cookie stamp or the bottom of a glass, approx 1/3-inch thickness
- Bake 10-12 minutes until crisp and light golden.
- Cool at least 10 minutes to set (they'll feel soft straight from the oven).
- Dust with additional sugar if needed.