A friend sent me this recipe in the mail. She got it from a friend who mailed it to her along with this note.
What’s not to love about a review like that? I had to bake them, so I picked up some instant vanilla pudding mix and made a batch this morning.
Todd said “They’re very good.”
Joe, who was here repairing some carpet in the closet said “These are awesome”.
Fuzz took a bite and said “Thumbs up!” (Coincidentally, the same review as the UPS man).
And I said “These are perfect! They have an ethereally light and crisp texture, pleasant buttery vanilla flavor and look quite pretty with the sprinkles. This maybe be the only sugar cookie recipe I use.”
Really, I meant that. I am always disppointed with sugar cookies but these were the best. Thanks to Shirley for sending me the recipe.
- Secret Ingredient Sugar Cookies
- 2 sticks (8 oz) salted butter, softened**
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix — lemon works too
- 4 cups all-purpose flour (18 oz)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- Sprinkles (optional)
- In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well.
- Drop by tablespoonfuls 2 in. apart (I rolled mine into 1 1/4 inch balls) onto ungreased baking sheets. Flatten with a glass dipped in sugar or skip the sugar and the glass and just press down and add sprinkles.
- Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.