Elaine Doubleday is famous among her family and friends for making these unusually crisp, delicately flavored sugar cookies.

Elaine Doubleday, Soquel, California
Recipe by Sunset December 2001


Recipe Summary

Makes about 3 dozen cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.

  • In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.

  • Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.

  • Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

  • Nutritional analysis per cookie.

Nutrition Facts

96 calories; calories from fat 55%; protein 0.9g; fat 5.9g; saturated fat 2.1g; carbohydrates 9.9g; fiber 0.2g; sodium 62mg; cholesterol 13mg.