Ingredients: |
Ingredients: 1 cup butter, softened
1 cup granulated sugar
1 cup powdered sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
4 and ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
½ cup granulated sugar, for smashing cookies
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Directions: |
Directions:In a large bowl or stand mixer, beat butter for about 2 minutes, scraping the bottom and sides of the bowl. Make sure it is nice and smooth, light and fluffy. Add granulated sugar, powdered sugar, and vegetable oil. Beat until well combined, scraping sides to make sure the butter and sugar gets incorporated. Add vanilla and eggs. Beat well until smooth.
In medium bowl, combine flour, baking soda, cream of tartar, and salt. Beat the dry ingredients into the dough until just barely combined. Scrape the sides and bottom of the bowl. Make sure all the flour is incorporated, but don't over mix (or you will get a tough cookie.) Cover the bowl and chill for at least 2 hours. (Just remember that the shaped cookie dough must go into the oven completely chilled, otherwise they will spread out into sugar cookie pancakes.) Preheat your oven to 350ºF . Prepare a few baking sheets with parchment paper or silicone baking mats. Use a 1 inch cookie scoop to shape the cookie dough. Roll the balls in the sugar. Place the cookie dough balls on the prepared baking sheets with about 2 inches in between each cookie. Lightly wet the bottom of a drinking glass that has a flat bottom. Dip the glass in the sugar and use it to smash one cookie dough ball. Dip in sugar again and repeat with the remaining dough. You want to smash the cookies so they are about 1/4 inch thick. Bake for about 12 minutes. You want the edges of the cookie to be light brown, and there should be no shine in the center of the cookie. The bake time also depends on how much you smashed them. Remove from the oven and let cool for 5 minutes on the pan, then remove to a cooling rack to cool completely. Crispy crunchy heaven! |
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