Grandma’s Sugar Cookies

Grandma’s Sugar Cookies

Recipe by Barbara Bach


Prep time


Cooking time



I have fond memories of going to my Grandparent’s farm. My Grandma made this special sugar cookie often. They are light and chewy. At Christmas time I use Red & Green Sugar to sprinkle on top. They work for any occasion.


  • 5 Cups of Flour

  • 1 Cup of Sugar

  • 1 Cup of Powdered Sugar

  • 2 Sticks of Butter (softened)
    Tip: Against some opinions, if I haven’t taken the butter out of the refrigerator the night before baking I soften it by unwrapping the sticks of butter and lay the wrapper on top then microwave on a plate for 20 seconds

  • 1 Cup of Vegetable Oil

  • 2 Large Eggs

  • 2 Teaspoons of Vanilla

  • 1 Teaspoon of Salt

  • 1 Teaspoon of Cream of Tartar

  • 1 Teaspoon of Soda


  • Cream together sugars & butter & oil
  • Add eggs & vanilla and beat until fluffy
  • Add 2 Cups of the flour, along with salt, cream of tartar, soda and mix well
  • Continue to add the last 3 cups of flour
  • Refrigerate for 2 to 3 hours or overnight
  • If the dough has been refrigerated overnight I take it out an hour before I want to make the cookies.
  • Roll into balls any size you prefer. Place on a cookie sheet that is sprayed with Olive Oil. Press each to flatten with the bottom of a glass that is dipped in sugar so does not stick. I use the bottom of a mug that has a design.
  • Bake @ 350 degrees for 10-12 minutes

Comments are closed.