The Most Addicting Sugar Cookies
COOKBOOK
James’ Favorite Sugar Cookie Recipe
Be warned, this recipe yields the most addicting sugar cookies. It’s basically impossible to eat just one.
James will tell you he isn’t a sweets person. He’ll opt for a citrusy dessert or another savory dish. But if these cookies are on the counter (especially if they’re fresh out of the oven), there’s a big chance they’ll be finished off before he leaves the room.
Why We Love These Sugar Cookies
These cookies are so easy to prepare and they keep well in the freezer! There’s a good chance we have a batch prepared and ready for guests in our freezer at all times (emphasis on guests because if it were up to James, they would be for him).
That also means that the recipe lends itself well to easily accommodate dietary restrictions. The most common adjustment we make to this recipe is to switch out the butter for a plant-based alternative for our vegan and lactose-free family members.
Cooking this Recipe In Our Haus
This is a fan favorite. As in, it’s a favorite among our friends, family and neighbors! It may be our most requested cookie of our Holiday Cookies.
For Victoria, the best part about this recipe is that it’s great for big batch bakes! Which is ideal because it’s near-impossible to have just one cookie (James believes these are best eaten in groups of six).
For James, other than the fact that this is his favorite cookie that comes out of the holiday bake, this is a simple recipe he can help with! He’s the master sugar roller and has mastered the art form to limit mess. Baking this many cookies is a team effort, friends!
Ingredients
2 sticks unsalted butter
1 cup olive oil
1 cup granulated sugar
1 cup powdered sugar
1 tsp vanilla extract or 1/2 tsp vanilla paste
2 large eggs
4 1/2 cups gluten-free flour (we use Bob’s Red Mill 1-to-1 gluten-free flour)
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
Steps
Pre-heat the oven to 350°F and prepare a baking sheet lined with parchment.
In a medium bowl, combine flour, baking soda, salt and cream of tartar. Mix well and set aside.
In a large bowl (or the bowl of your stand mixer), cream butter, oil and sugars. Once thoroughly combined and smooth, mix in eggs and vanilla.
Add the dry ingredients to the large bowl, continuing to mix until combine. The dough should light and fluffy.
Using a teaspoon scoop or spoon, roll the dough into mini balls and roll each one in granulated sugar.
If you are planning to freeze your dough, stop here. Place the dough balls into a freezer-safe, air-tight container (or Stasher bag).
Line the dough balls on your prepared baking sheet, leaving an inch of space between each.
Using a cup, the bottom of a measuring scoop or a cookie press, press down to flatten
Note: You can also flatten right after you remove the cookies from the oven, if you forget or if you are baking these out of the freezer.
Bake for 8-10 minutes until golden. These will come out of the oven soft, but will continue to bake on the hot baking sheet.
Let cool for at least 10 minutes before you serve or transfer to a cooling rack as they may crumble.
Enjoy!
Notes
We make this recipe gluten-free, but you can substitute with regular flour.
If you are freezing this dough, place the dough balls into a freezer-safe, air-tight container (or Stasher bag). We have successfully kept this in our freezer for about 2 months, but good luck keeping them out of the oven for that long!
You can sprinkle confectioners sugar on top of these when you are ready to serve to add a bit of a winter twist.
Until our next meal!
xo, James & Victoria
P.S. Craving more recipes? Tap the links below.
