Divine Sweet Sugar Cookies
These Divine Sweet Sugar Cookies are the perfect blend of crisp edges and soft, chewy centers. Originating from a cherished church function, this delightful recipe has been a family favorite for years. What's incredible about these cookies is that they require no refrigeration, allowing you to whip them up at a moment's notice. With their rich buttery flavor and subtle vanilla undertones, they are sure to become a staple at your gatherings, celebrations, or simply as a sweet treat to enjoy at home. The recipe yields a generous batch, making it ideal for sharing with family and friends!
36-48 cookies
Servings
50
Calories
10
Ingredients
Ingredients
Powdered Sugar
1 cup (Sifted)
Granulated Sugar
1 cup
Butter
1 cup (Softened (no substitute))
Vegetable Oil
1 cup
Eggs
2 (Large)
Vanilla Extract
2 teaspoons
All-Purpose Flour
5 cups (Sifted)
Baking Soda
1 teaspoon
Cream of Tartar
1 teaspoon
Salt
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until the mixture is light and fluffy.
3
Add in the vegetable oil, eggs, and vanilla extract. Mix until well combined.
4
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt until thoroughly combined.
5
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
6
Using your hands or a cookie scoop, roll the dough into small balls (about 1 inch in diameter).
7
Prepare a flat surface by lightly dipping a glass in granulated sugar; then, gently flatten each cookie ball with the glass to create a smooth surface.
8
Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
10
Once baked, let the cookies cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely.
11
For an optimal texture, pull your cookies out of the oven at the 9-minute mark, as they will continue to cook slightly after being removed.
Nutrition Information
2.5g
Fat
7.5g
Carbs
0.4g
Protein
3.1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Divine Sweet Sugar Cookies?
These cookies are a perfect blend of crisp edges and soft, chewy centers with a rich buttery flavor and subtle vanilla undertones.
How many cookies does this recipe make?
This recipe yields a generous batch of 36 to 48 cookies.
Do I need to chill the dough before baking?
No, one of the best features of this recipe is that it requires no refrigeration, so you can bake them immediately.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Can I use a butter substitute in this recipe?
The recipe specifically recommends using softened butter with no substitutes for the best flavor and texture.
What types of sugar are used in Divine Sweet Sugar Cookies?
The recipe uses a combination of one cup of sifted powdered sugar and one cup of granulated sugar.
How do I flatten the cookie dough balls?
Lightly dip a glass in granulated sugar and gently press down on each dough ball to create a smooth, flat surface.
What is the secret to the best texture for these cookies?
For an optimal texture, pull the cookies out of the oven at the 9-minute mark, as they continue to cook slightly after removal.
How long should the cookies cool on the baking sheet?
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.
What size should I make the dough balls?
Roll the dough into small balls that are approximately 1 inch in diameter.
How much flour is required for this recipe?
You will need 5 cups of sifted all-purpose flour.
What are the leavening agents used in these cookies?
The recipe uses 1 teaspoon of baking soda and 1 teaspoon of cream of tartar.
What is the origin of this cookie recipe?
This recipe is a cherished family favorite that originated from a church function.
Should the flour be sifted?
Yes, the recipe specifies using 5 cups of sifted all-purpose flour.
How much vanilla extract should I add?
Add 2 teaspoons of vanilla extract to the wet mixture.
How much oil is in the recipe?
The recipe calls for 1 cup of vegetable oil.
What kind of eggs should I use?
Use 2 large eggs for this batch of cookies.
How many calories are in one cookie?
Each cookie contains approximately 50 calories.
How much sugar is in each serving?
There are 3.1 grams of sugar per cookie.
What is the fat content per cookie?
Each cookie has approximately 2.5 grams of fat.
How far apart should I space the cookies on the tray?
Place the cookies about 2 inches apart on the baking sheet to allow for spreading.
Should I use parchment paper?
Yes, it is recommended to line your baking sheet with parchment paper.
What should the cookies look like when they are done?
The cookies are ready when the edges are lightly golden.
How much salt is needed?
The recipe requires 1/4 teaspoon of salt.
How do I mix the dry ingredients?
Whisk together the flour, baking soda, cream of tartar, and salt in a separate bowl until thoroughly combined.
What is the first step in the mixing process?
Cream together the softened butter, powdered sugar, and granulated sugar until the mixture is light and fluffy.
Can I use a cookie scoop?
Yes, you can use a cookie scoop or your hands to form the 1-inch dough balls.
How much protein is in a cookie?
Each cookie provides about 0.4 grams of protein.
What is the total carbohydrate count per cookie?
There are 7.5 grams of carbohydrates in each cookie.
Is this an easy recipe for beginners?
Yes, this is considered an easy recipe that is perfect for party snacks and family treats.