Mary Haddow’s Sugar Cookies
📜 Collection: UK15 | ✍️ Attribution: Mary Haddow | 📂 Category: Desserts A classic, large-batch sugar cookie recipe featuring a unique blend of butter and oil for a soft, tender crumb. These cookies are finished with a signature cinnamon-sugar press for a delightful crunch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 2 hours | 8–10 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- whisk
- cookie sheet
- drinking glass
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Oleo | margarine or butter, softened |
| 1 cup | Cooking Oil | None |
| 1 cup | Powdered Sugar | None |
| 1 cup | Sugar | None |
| 2 | Eggs | None |
| 4 1/2 cups + 2 tablespoons | Flour | None |
| 1 teaspoon | Soda | baking |
| 1 teaspoon | Cream of Tartar | None |
| 1 teaspoon | Salt | None |
| 1 teaspoon | Vanilla | None |
For Topping
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream together 1 cup powdered sugar, 1 cup sugar, 1 cup oleo, and 1 cup cooking oil until smooth.
- Beat in 2 eggs and 1 teaspoon vanilla until well combined.
- In a separate bowl, whisk together 4 1/2 cups plus 2 tablespoons flour, 1 teaspoon salt, 1 teaspoon soda, and 1 teaspoon cream of tartar.
- Gradually incorporate the dry mixture into the wet ingredients until a soft dough forms.
Step 2: Chill and Shape
- Cover the dough and chill for at least 2 hours until firm.
- Preheat oven to 375°F.
- Roll dough into small balls and place on an ungreased cookie sheet.
- Dip the bottom of a glass into the cinnamon and sugar mixture and press each ball flat.
Step 3: Bake
- Bake for 10 minutes until the edges are lightly golden and fragrant.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before baking. Baked cookies store well in an airtight container for up to one week.
Original Recipe Scan
