Also known as Sawdust Cookies or Amish Sugar Cookies, these crisp sugar cookies are made with a mixture of butter and oil. The butter adds flavor and the oil helps give the cookies an interesting sandy texture. In my opinion the cookies don't work very well as cut-outs, but they are fine as regular sugar cookies.
They are small, thin and crisp and take well to sprinkles.
This is a smaller (half batch) version of the usual recipe. For these cookies to be crisp, you need to be extra careful when measuring the flour. Each of my cups weighted 4.5 oz (126 grams) for a total of 252 grams of flour. If you use heavier cups the cookies most likely will not be as crisp.
(Some older pictures!)
Also, this recipe works best with salted butter. If you use unsalted butter you may want to increase the salt by about ¼ teaspoon.
Crisp Sugar Cookies
- 2 cups all purpose flour 250 grams**
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 8 tablespoons salted butter softened
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- ½ teaspoon each - vanilla and fresh lemon juice
- 1 pinch nutmeg (or use ⅛ each orange and lemon zest
- 1 large egg
- Preheat oven to 375 degrees F.
- Sift together flour, soda and cream of tartar. Stir in the salt. Set aside.
- In a mixing bowl, beat butter, oil, and both sugars until creamy. Beat in vanilla, lemon juice and nutmeg (or zest). Beat in egg.
- With a mixing spoon, stir the flour mixture into the butter mixture until well mixed. If dough is soft, cover and chill for 1 hour.
- Drop dough by rounded teaspoonfuls (or a #70 scoop) onto an ungreased baking sheet or a baking sheet lined with parchment. Dip bottom of a flat glass in sugar and press cookies down to make circles. Bake for 12 minutes or until edges or nicely browned.