Soft Butter Cookies

If you are looking for a truly tender cookie, this may be it. These cookies are so delicate, they just melt in your mouth!!

The secret ingredient might surprise you. It is oil. Yes, I know I said butter cookies – they also contain butter. But the combination of oil and butter makes them soft and delicate, even days after baking.

They also contain both granulated and powdered sugar. Not your typical cookie recipe, for sure.   This just may be my “go to” butter cookie recipe from now on.

You don’t have to chill the dough and they roll very easily, without sticking to your fingers. You could chill the dough, but let it warm up a little before rolling. The dough can also be made ahead and frozen- I tested it.

In class last week we pressed the tops in colored sugars, nonpareils or sprinkles before baking. You can also bake them plain, then dip in melted chocolate and sprinkles or nuts after baking,

Soft Butter Cookies

1 c. butter

1 c. oil, I used avocado oil

1 c. sugar

1 c. powdered sugar

2 eggs

1 T. vanilla

1 t. baking soda

1 t. cream of tartar

½ t. salt

4 ½ c. flour id f dough is too soft, you might need to add a little more flour.

In mixing bowl, beat together butter, oil, sugars and vanilla. Once well blended, beat in eggs. Stir in the baking soda, cream of tartar and salt, then add the flour, mixing until well combined. Heat oven to 350 degrees. Roll dough into one inch balls and press tops of cookies in sprinkles or colored sugar, if desired. Place one inch apart on ungreased baking sheets. Bake for 12 minutes, or until light golden on bottom. Leave cookies on baking sheets 3 minutes before placing on cooling rack. Makes about 6 dozen cookies.