Buttery Melting Sugar Delights
Indulge in the sublime taste of these Buttery Melting Sugar Delights, a treasured recipe passed down through generations. With their perfectly soft and tender texture, these cookies offer a delightful crunch that melts in your mouth with every bite. The secret lies in using high-quality ingredients—rich, unsalted butter, pure vanilla extract, farm-fresh eggs, and fine unbleached flour—all harmonizing to create a wonderfully delicate flavor profile. Chilling the dough enhances the flakiness and allows the flavors to deepen, making these cookies a cherished treat for any occasion. This generous recipe yields about 36 cookies, perfect for sharing or enjoying throughout the week, and it can easily be halved for smaller cravings. Prepare to fall in love with your new favorite cookie!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
unsalted butter
1 cup (softened)
vegetable oil
1 cup (canola or safflower works best)
granulated sugar
1 cup (plus 1/3 cup more for dipping)
confectioners' sugar
1 cup
vanilla extract
3 teaspoons (high quality recommended)
eggs
2 (large, farm-fresh)
unbleached all-purpose flour
2 cups
baking soda
1 teaspoon
cream of tartar
1 teaspoon
sea salt
1 teaspoon
Instructions
1
Preheat your oven to 350°F (or 325°F for convection ovens). Make sure racks are positioned in the lower third of the oven.
2
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and confectioners’ sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 1-2 minutes.
3
Add the vegetable oil, eggs, and high-quality vanilla extract to the creamed butter and sugars. Beat the mixture for another minute until well combined.
4
In a separate bowl, whisk together the unbleached all-purpose flour, baking soda, cream of tartar, and sea salt until evenly mixed.
5
Gradually fold in the flour mixture to the butter-sugar mixture, adding in two parts and mixing on low speed just until the dough comes together. Be careful not to overmix.
6
Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial for achieving that tender texture and allowing flavors to meld.
7
Once chilled, preheat the oven if you haven't already.
8
Scoop out sections of the dough and roll them into 1-inch balls. Place the balls on an ungreased baking sheet, spacing them 2-3 inches apart.
9
To flatten the cookies, lightly butter the base of a flat-bottomed glass and dip it into granulated sugar. Press the glass gently onto each dough ball until they are flattened to about 1/4 inch in thickness. Remember, you can press them thinner for a crispier cookie.
10
Bake in the preheated oven for 9-11 minutes or until the cookies are just beginning to turn golden at the edges. If using dark cookie sheets, reduce the oven temperature to 325°F and start checking for doneness at 8 minutes.
11
Remove the cookies from the oven when they are done and move them promptly to a cooling rack. Let them cool for about 10 minutes before enjoying or storing. Relish each delightful bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Buttery Melting Sugar Delights?
They are soft and tender cookies with a delightful crunch that melts in your mouth, based on a treasured family recipe passed down through generations.
How many cookies does this recipe yield?
This generous recipe yields approximately 36 cookies.
Can I make a smaller batch of these cookies?
Yes, this recipe can easily be halved if you have smaller cravings.
What is the recommended oven temperature?
Preheat your oven to 350°F, or 325°F if you are using a convection oven.
Where should I place the oven racks?
Make sure the oven racks are positioned in the lower third of the oven for the best results.
What type of butter should I use?
The recipe calls for one cup of high-quality, rich, unsalted butter that has been softened.
What sugars are required for the dough?
You will need both one cup of granulated sugar and one cup of confectioners’ sugar.
How long should I cream the butter and sugar?
Cream the butter and sugars on medium speed for about 1-2 minutes until the mixture is light and fluffy.
Which vegetable oils work best for this recipe?
Canola or safflower oil works best for these cookies.
What kind of vanilla extract is recommended?
The recipe recommends using three teaspoons of pure, high-quality vanilla extract.
What type of eggs are used in this recipe?
Use two large, farm-fresh eggs for the best flavor and texture.
What kind of flour is best for these cookies?
Fine unbleached all-purpose flour is recommended.
How should the dry ingredients be prepared?
Whisk together the flour, baking soda, cream of tartar, and sea salt in a separate bowl until evenly mixed.
How do I add the flour mixture to the wet ingredients?
Gradually fold in the flour mixture in two parts, mixing on low speed just until the dough comes together.
Why is it important not to overmix the dough?
Mixing only until the dough comes together ensures the cookies maintain their delicate and tender texture.
Does the dough need to be refrigerated?
Yes, wrap the dough in plastic and refrigerate it for at least 4 hours or overnight.
Why is chilling the dough necessary?
Chilling enhances the flakiness of the cookies and allows the flavors to deepen and meld.
How large should the dough balls be?
Scoop and roll the dough into 1-inch balls.
Do I need to grease the baking sheet?
No, place the dough balls on an ungreased baking sheet.
How far apart should I space the cookies?
Space the dough balls 2-3 inches apart on the baking sheet.
How do I flatten the cookie dough balls?
Lightly butter the base of a flat-bottomed glass, dip it into granulated sugar, and press it gently onto each dough ball.
How thick should the cookies be after pressing?
Flatten them to about 1/4 inch in thickness, or thinner for a crispier cookie.
How long should the cookies bake?
Bake for 9-11 minutes until the edges just begin to turn golden.
What adjustment should I make for dark cookie sheets?
Reduce the oven temperature to 325°F and start checking for doneness at 8 minutes.
How do I know when the cookies are finished baking?
They are done when they are just beginning to turn a light golden color at the edges.
When should I move the cookies to a cooling rack?
Move the cookies promptly to a cooling rack once they are removed from the oven.
How long should the cookies cool before eating?
Let them cool for about 10 minutes before enjoying or storing.
What extra ingredient is used for dipping?
An additional 1/3 cup of granulated sugar is used for dipping the glass used to flatten the cookies.
What is the purpose of cream of tartar in this recipe?
It helps create the signature tender and melting texture of these sugar cookies.
What are the key tags associated with this recipe?
The recipe is tagged as cookies, dessert, sugar cookies, buttery, baking, family recipe, soft cookies, and festive treats.