Go Back
+ servings

Crisp Sugar Cookies

Crisp Sugar Cookies
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 40
Author Cookie Madness


  • 2 cups all purpose flour 250 grams**
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 8 tablespoons salted butter softened
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon each - vanilla and fresh lemon juice
  • 1 pinch nutmeg (or use 1/8 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.


If you don't have a scale, make sure to stir and aerate your flour and then scoop it into the cup.  If you use too much flour the cookies will not be as crisp. Also, the yield may vary depending on how big you actually make the cookies. You should get over 3 dozen.