This morning Michaela wanted to bake – which is pretty amazing because she usually disappears when Camila and I start making anything. She wanted to do it all by herself (or mostly, she still can’t read a recipe) and she wanted to make cookies. I barely had any ingredients – definitely no chocolate chips – so she suggested we make sugar cookies. I found this recipe on epicurious.com (my favorite recipe site), which had the advantage of requiring few ingredients. It did call for cream of tartar, which I didn’t have, but I substituted with lemon juice with perfect results. Indeed, the results were amazing. I loved these cookies and I’ll definitely make them again when the occasion calls for sugar cookies. Do note that they are a bit more crispy than your regular sugar cookie.
- 1/2 cup butter, at room temperature
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 tsp. lemon juice
- Water and additional sugar
In an electric mixer, mix the butter with the oil and sugars until well blended. Add the oil and vanilla extract and mix well. Sift the flour, baking soda and salt into the butter/sugar bowl. Mix well. Add the lemon juice and mix once again.
Put the dough in the freezer for 20 minutes, or in the fridge for at least 30.
Pre-heat the oven to 350F. Grease two cookie sheets.
Place 1 Tbsp. of dough in your hand and roll into a ball. Place onto the baking sheet. Repeat until the dough is all used up.
Pour water into a small bowl, and sugar into another. Take a glass with a flat bottom, wet the bottom in the water and then press it against the sugar. Press the glass bottom on each cookie ball, each cookie should be about 1/4″ high.
Place the cookie sheets in the oven and bake until they start to brown, about 15 minutes. Cool down completely before removing.