Recipe by Alicia K. Chaput
"Sugar cookies that melt in your mouth."
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cream of tartar
First of all...I made one single change. I used Crisco shortening instead of oil. These cookies are amazing. When it says they melt in your mouth - they truly do. I chose this recipe from the many sugar cookie recipes because of the two ingredients that differ from the other sugar cookies - powdered sugar & cream of tartar. Those two ingredients act as tenderizers in a way and the result is a light, crunchy melt in your mouth cookie. So delicious. I used my metal ice cream scoop (that has the little release bar in it)and I simply scooped the dough onto the cookie sheet - then I sprinkled some colored sugar on top (didn't flatten them) and baked them. Sooo good! I had a recipe like this years ago and I lost it so I'm very glad to have found this one! One thing I should add though - these are not the kind of sugar cookies that would be good to roll out & cut with fancy cutters. The dough does not hold it's shape well enough for that.
I've been looking for a recipe similar to Danish Wedding Cookies. You know..the round, crunchy ones rolled in powdered sugar. These were not it!! I'm not sure why I made these..I guess the name powdered sugar caught my eye. Just another sugar cookie. I did like the taste and they came out light in texture. I thought the recipe called for a bit too much oil and butter, but I did use the exact amount. I added 2 cups of whole wheat flour in place of the regular..to try and add 1 healthy ingredient. I'll definitley keep searching for my danish wedding cookies. Thanks for sharing Alicia.
These are the best light, crisp, sugary, sugar cookies! I make these and sell them at work, and people love them! My husband loves them too! this is a wonderful cookie recipe. It makes a lot of cookies. Make sure you use real butter and not margarine, and it definitely helps to refridgerate the dough over night. Also, it works well when you roll the dough into balls, roll in sugar, and then make them flat with the bottom of a glass dipped in sugar. Also, they look nice when you sprinkle on a little colored sugar to add some color. Great recipe, thanks!
My mother used pretty much the same recipe while I was growing up. I love these cookies! They have the best light, tender texture. I often use almond extract instead of vanilla, and my Mom sometimes uses lemon extract. We also decorate them with red and green sugar for Christmas, or frost them and decorate like wreaths. Everyone needs to try this recipe - they're the best!
One of my favorite cookies! So tender and crisp. Don't overcook them! Before baking, I usually press the balls flat with a glass dipped in sugar.
These are DELICIOUS. I also subbed the oil for an equal amount of butter flavored Crisco and rolled the dough into little balls, rolled in sugar, flattened w/a glass and sprinkled more sugar. They are SO light and DO melt in your mouth, this will be my sugar cookie recipe from now on. THANK YOU!
These make the best Christmas cookies! My Great-Grandma had a similar recipe. Our tradition is to roll teaspoon size dough in sugar and cinnamon and stamp the cookies with the bottom of a slightly floured crystal glass before putting them in the oven. They look like snowflakes and mom uses Great Grandma's crystal glass every Christmas.
By far the best sugar cookie ever. Added a little extra flour and cooked for about ten minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Powdered Sugar Cookies I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 79
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