Powdered Sugar Cookies

These Powdered Sugar Cookies are the kind of old-fashioned cookie that earns a permanent spot in the recipe box. The combination of butter, vegetable oil, powdered sugar, and granulated sugar creates a cookie that is delicate, tender, and wonderfully melt-in-your-mouth, with lightly crisp edges and a soft, almost shortbread-like center. Vanilla keeps the flavor simple and nostalgic, while the sugar coating adds just the right little crunch.

I especially like this collected recipe when I need a big batch without complicated decorating. It makes about 8 dozen cookies, so there is plenty for holiday trays, school gatherings, cookie exchanges, or the freezer. My kids have always been happiest with the colored-sugar version around the holidays, but plain granulated sugar keeps them classic and pretty enough for any afternoon treat. The original recipe information and formatting guidance provided for this adaptation were used as the basis for this publish-ready version.

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Ingredients

1 cup unsalted butter, softened

1 cup vegetable oil

1 cup confectioners’ sugar

1 cup granulated sugar

1 pinch salt

2 large eggs

1 tsp vanilla extract

4 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

½ cup granulated sugar, for rolling (Optional)

Instructions

1. Preheat the oven to 175°C / 350°F. Leave cookie sheets ungreased, or line them with parchment paper for easier cleanup.
2. In a large mixing bowl, beat the softened butter, vegetable oil, confectioners’ sugar, granulated sugar, and salt until smooth, creamy, and well combined.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually mix the dry ingredients into the butter mixture just until a soft dough forms. Avoid overmixing.
5. Shape the dough into small balls, about 1 inch across. Roll each ball lightly in granulated sugar and arrange the cookies about 1 inch apart on the prepared cookie sheets.
6. Bake at 175°C / 350°F for about 8 minutes, or until the cookies are set and the bottoms are only lightly golden. The tops should remain fairly pale.
7. Let the cookies rest on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
8. For holidays, replace the plain rolling sugar with colored decorating sugar.

Cooking Notes

Keep a close eye on these cookies near the end of baking. They should not become deeply browned. Pulling them from the oven while they are pale helps preserve their tender, melt-in-your-mouth texture.

Use softened butter rather than melted butter. If the dough feels unusually warm or greasy, refrigerate it for 20 to 30 minutes before shaping.

For consistent baking, make the dough balls approximately the same size. A small cookie scoop works especially well when preparing the full 8-dozen batch.

Colored decorating sugar can replace the granulated rolling sugar without changing the basic recipe. For a stronger vanilla flavor, vanilla bean paste can also be substituted for vanilla extract in equal amounts.

Store cooled cookies in an airtight container at room temperature for about five days. They can also be frozen for longer storage.

Nutrition

Yields: 48 servings, approximately 2 cookies per serving

The recipe produces approximately 8 dozen, or 96 small cookies. A two-cookie portion is therefore the most logical serving size and also reconciles the stated 48 servings with the stated 8-dozen yield.

Estimated Nutrition per Serving

• Calories: 142 kcal
• Fat: 9.0 g
• Carb: 15.0 g
• Protein: 1.0 g

The original nutrition data also lists approximately 3 g saturated fat, 60 mg sodium, and 7 g total sugar per serving. Actual values can vary with cookie size, the amount of rolling sugar used, and specific brands of butter and vegetable oil.

Recipe Science

Powdered sugar cookies combine two types of sugar with two types of fat to produce their characteristic delicate texture. Butter supplies flavor and some structure, while vegetable oil remains liquid at room temperature and contributes tenderness. Confectioners’ sugar has very fine particles, helping create a smoother, softer crumb, while granulated sugar provides sweetness and a subtle crispness. Cream of tartar and baking soda work together as the leavening system.

The relatively short baking time is important. At 175°C / 350°F, the dough sets before substantial browning develops, which keeps the cookies pale and tender rather than dry and crunchy. Mixing the flour only until incorporated also limits gluten development and helps preserve the crumbly, melt-away texture.

These cookies are practical for batch baking because the dough requires simple shaping rather than rolling and cutting. Fully cooled cookies can be stored airtight or frozen. Decorating sugar can replace plain sugar for seasonal variations without changing the underlying dough.

Dietary Notes & Health Alerts: Based on the supplied nutrition information, one serving contains approximately 60 mg sodium, or about 3% of the FDA Daily Value, and 3 g saturated fat, or 15% of the Daily Value. Approximately 7 g of sugar represents about 14% of the 50 g Daily Value if treated as added sugar. None reaches the FDA’s 20% Daily Value threshold for a “High” designation per serving. Portion size remains important because eating multiple servings increases saturated fat and added sugar proportionally.

Why You’ll Love This Recipe

• Melt-Away Texture: Powdered sugar, butter, and oil give these cookies an especially tender crumb.
• Big-Batch Friendly: One recipe makes roughly 8 dozen small cookies, making it useful for parties and cookie exchanges.
• No Rolling Pin Required: Simply shape the dough into balls, coat them with sugar, and bake.
• Easy to Customize: Switch to colored decorating sugar for Christmas, Valentine’s Day, birthdays, or other celebrations.
• Freezer Friendly: Make a large batch now and save some for later.

FAQ

• Why did my cookies spread too much? The butter or dough may have been too warm. Chill the dough for 20 to 30 minutes before baking the next batch.
• Can I use margarine instead of butter? Yes. The original directions reference margarine, although the ingredient list specifies butter. Margarine can work, but butter generally provides a richer flavor.
• Why are my cookies crunchy instead of tender? They were probably baked a little too long. Remove them when they are set but still pale; eight minutes is a good starting point.
• Can I make the dough ahead of time? Yes. Cover the dough tightly and refrigerate it for up to two days. Let it soften slightly if necessary before shaping.
• Can I freeze these cookies? Yes. Cool them completely, pack them in an airtight freezer-safe container, and freeze. Thaw at room temperature before serving.

Conclusion

There is something especially comforting about a simple, old-fashioned cookie that doesn’t need fancy frosting or complicated techniques. Keep the classic sugar coating, dress them up for the holidays, or make your own variation; cooking and baking are always a journey, and a good collected recipe should leave room for your family’s touches.

What color sugar would you use to make these cookies your own? Happy baking, friends!