Old fashioned crispy sugar cookies are rich and buttery and will melt in your mouth! They’re perfect with coffee. Get this tried and true recipe now!
Quinton’s grandmother “Nanny” used to make these delicious sugar cookies that were wonderful served with coffee! They are rolled in sugar and cinnamon, much like a snickerdoodle, however, they are all sugar cookie! I was lucky to get this recipe from her and have made it many times. They are a perfect partner to a hot cup of coffee and keep well in an airtight container, so you can have them available whenever friends drop by.
Nanny emphasized in this recipe that you need to make these old fashioned sugar cookies very small in order for them to work. I use a standard cookie scoop and then cut the ball in half before rolling into a ball and then dipping in cinnamon and sugar.
Tips for the Best Sugar Cookies:
- Make sure all your ingredients are at room temperature before mixing together the dough.
- Measure everything out exactly by leveling off ingredients with a butter knife.
- Don’t over-mix the dough once you’ve added the dry ingredients. Get it all mixed together and then stop.
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Old Fashioned Sugar Cookies
- 2 sticks salted butter softened
- 1 cup vegetable oil
- 1 1/2 cups powdered sugar
- 2 eggs
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/2 cup granulated white sugar set aside for rolling
- 1 teaspoon cinnamon set aside for rolling
- In a large bowl, beat oil, butter and sugar until light and fluffy; add eggs and beat well.
- Add dry ingredients and vanilla.
- Cover and chill dough for at least 30 minutes to an hour.
- Make balls the size of walnuts. (I use a regular cookie scoop and then cut the scooped dough in half)
- Combine cinnamon and granulated sugar in a small bowl and mix well.
- Roll dough balls in cinnamon and sugar mixture and place onto greased cookie sheet and press with a fork. (I use ungreased parchment paper for quick clean up)
- Bake at 350 degrees for 12 minutes.
- *Dough will keep in the refrigerator for up to two weeks.