Yield
Makesabout 7 dozen

Sugar cookies are the perfect backdrop for delicious flavors. Try any of the varieties that come with this recipe: Chocolate Kiss, Peanut Butter Cup, Lemon, or Lemon Thumbprint. Whichever you choose, you're guaranteed rave reviews.

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, vanilla, and lemon juice, beating until blended.

Step 2

Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended.

Step 3

Shape dough into 1-inch balls; roll in colored sugar, and place about 2 inches apart on lightly greased baking sheets.

Step 4

Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool.

Step 5

Chocolate Kiss Cookies: Omit colored sugar. After baking, immediately place one unwrapped milk chocolate kiss in center of each cookie, and cool.

Step 6

Peanut Butter Cup Cookies: Omit colored sugar. After baking, immediately place an unwrapped miniature peanut butter cup in the center of each cookie, and cool.

Step 7

Lemon Cookies: Omit vanilla and colored sugar. Increase lemon juice to 1/4 cup, and add 1 teaspoon grated lemon rind to dough. Proceed as directed.

Step 8

Lemon Thumbprint Cookies: Prepare Lemon Cookies, and press thumb in center of each cookie to make an indentation. Bake and cool as directed. Spoon 1/2 teaspoon raspberry jam in each indentation.

Ratings & Reviews

MathLover11's Review

Lenochka
December 24, 2014
Soft, sweet, delicious.

Lenochka's Review

MathLover11
December 28, 2013
N/A

1thinlizzy's Review

almondyankee
December 23, 2013
Very easy to work with the dough. I added some Andes Peppermint chips to make Peppermint Teacakes and dusted with powdered sugar. Delicious! Plain are great with coffee and Peppermint are terrific with hot chocolate!

QuickyChef's Review

tranquila3
February 07, 2013
Really delicious sugar cookie. I have never made a cookie with oil in the batter, but the texture of the cookie is wonderful and the dough is really easy to work with. I took the recomendation of another poster and added some fresh nutmeg, it was delicious! I think next time I will add some almond extract.

morgandl's Review

morgandl
December 10, 2011
This is simliar to a Southern Living cookbook recipe, 1999. The exception is that it only calls for 4 cups of flour. I use Canola oil and add 1 teaspoon of nutmeg. The added nutmeg makes them over the top good!

sgboxer's Review

QuickyChef
June 01, 2011
Easy to make! The only thing I changed was I substituted one cup of whole wheat flour for regular flour. Almost like a soft bread cookie...but melted in your mouth!

almondyankee's Review

sgboxer
December 23, 2008
Perfect Christmas sugar cookie! Great recipe (though, I used canola oil instead of veg. oil...love the parchment paper idea instead of greasing the cookie sheet) and I'll definetly make them again! They were a hit with my family. Also makes a ton, so there's plenty to share with friends. Just put them in pretty tins wrap a bow and voila...a gift!

tranquila3's Review

1thinlizzy
December 20, 2008
I just made these and I love them. They are the softest sugar cookies I've ever made, and they are not overly sweet. I omitted the cream of tartar and used canola instead of vegetable oil. And I lined the cookie sheet with parchment paper instead of grease. They are just a little greasy if you eat them while they're still warm. Once they cool down completely, they are fine. I'll definitely make these again!