Melt in Your Mouth Sugar Cookies - My Recipe Treasures (2024)

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Melt in Your Mouth Sugar cookies are one of my very most favorite cookies. I love to make these Melt in your mouth sugar cookies because they are a little crunchy around the edges and soft and chewy in the middle, making them the best of both worlds.

You can roll them in sugar or even frost them if you want. I like them with a good butter cream frosting, but I like frosting on most things. Also if you are doing a plate of goodies for the neighbors, you could always make it a little more festive by rolling them in red or green sugar. If not, plain sugar is delicious as well.

So I am really glad to say that my computer is working, yesterday my daughter found her 3 year old on my computer. She was having a good time changing the settings.

Now there is one thing about me, and that is, please do not change my computer or I am in big trouble. Lucky for me she had just made everything 400 times bigger.

I guess she must have known that I am getting a bit older and I do have a hard time seeing things. Ha ha. What in the world would we do without these little ones to keep us on our toes? I just wish that they would share some of their energy with grandma.

What Ingredients Do I Need For Melt in Your Mouth Sugar Cookies?

Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):

Sugar
Powdered sugar
Butter
Eggs
Vegetable oil
Cream of tartar
Flour
Salt
Baking soda
Vanilla

How Do I Make Melt In Your Mouth Sugar Cookies?

Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):

In a large mixing bowl, combine both sugars, butter, and oil. mix until nice and fluffy.
Then add the eggs, cream of tartar, flour, salt, baking soda, and the vanilla. Mix everything together well.
Chill for about 3 hours. (Can make and chill overnight).
Roll the dough into 1-2″ balls, roll the dough balls in sugar and place a couple of inches apart onto a baking sheet.
Bake at 375 degrees for 10-12 minutes.

The other funny thing was that I was practicing a few songs with some kids that are doing a nativity this Saturday at my church where we will be having a breakfast. One thing I must tell you is that I can play the piano very little. So I was playing with the top hand only and I didn’t have my glasses, so really I was just playing by ear! Ha ha.

One kid said to me, do you think that we should find someone else to play the piano? It was funny! I was thinking, that is for sure!!! We had a good time anyway. I look forward to watching their cute little nativity.

The kids did enjoy the melt in your mouth sugar cookies. I think that they think that I am a better cook than piano player! I love this time of year. May you all be blessed and may we remember how blessed we all are.

Why Do I Need to Chill the Cookie Dough For Melt in Your Mouth Sugar Cookies?

Thedough will be so much easier to work with.
It will roll out nicely, and if you’remakingcut-outs,chilled doughwill help you get clean, sharp edges.
Baking your cookies when the dough is really cold helps keep your sugar cookies from spreading and losing their shape while baking.

Another cool thing, the other day, I was going through some of my old recipes. There was a newspaper dated November 1980. Now for some of you that may seem like yesterday and for some of you I am sure that you are thinking that 1980 was back in the olden days.

For me, the olden days were when they didn’t have indoor plumbing or running water. Boy are we all blessed or what? My kids pitch a fit when the light bulbs go out! Ha ha, or if the thermostat reads 69 degrees in the winter and 77 degrees in the summer.

What are Sugar Cookies?

A sugar cookie is a cookie with the main ingredients being sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda.
Sugar cookies may be formed by hand or rolled and cut into shapes.
They are commonly decorated with additional sugar, icing, sprinkles, or a combination of these.

Any way, this recipe that I have been making for years won a grand prize in a cookie contest. Also, my great Aunt had a recipe in the newspaper that she had gotten a 3rd prize on. I can’t wait to try them. She has passed away now, but I love recipes and stories from my ancestors.

Whatever it is, we are very blessed and we know that we could go to the neighbors if we had a problem, or if we needed something, there would be a lot of people at our door asking if they could help. I am so glad to live in such wonderful neighborhood around such amazing people.

That is one reason I love blogging. I hope that in some small way, I am helping some people out there. Simplifying their lives by posting recipes that taste good and that work great for my family, and I hope they work great for your families too.

Tips and tricks for Melt in Your Mouth Sugar Cookies:

In place of the vegetable oil, try coconut.
You can make this dough a few days ahead of time.
When I am taking these cookies somewhere extra special, I add some frosting the color that suits the event.

More Delicious Cookies For You:

Copycat Crumbl Raspberry Cheesecake Cookies

Ingredients

1 cup granulated sugar
1 cup powdered sugar
1 cup butter
2 eggs
1 cup vegetable oil
1 teaspoon cream of tartar
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

Instructions

In a large mixing bowl, combine both sugars, butter, and oil. mix until nice and fluffy.
Then add the eggs, cream of tartar, flour, salt, baking soda, and the vanilla. Mix everything together well.
Chill for about 3 hours. (Can make and chill overnight).
Roll the dough into 1-2" balls, roll the dough balls in sugar and place a couple of inches apart onto a baking sheet.
Bake at 375 degrees for 10-12 minutes.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 140Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 82mgCarbohydrates 14gFiber 0gSugar 6gProtein 1g

This data was provided and calculated by Nutritionix

Melt in Your Mouth Sugar Cookies - My Recipe Treasures (2024)

FAQs

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

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Why do people poke fork holes in sugar cookies? ›

I used a new technique for me on these sunglasses cookies. I poked holes in the cookie to prevent cratering and I've been pleasantly surprised by how well it works.

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Why do my cookies get hard after they cool? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

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What happens if you accidentally use baking powder instead of baking soda in cookies? ›

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

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What happens if you use baking soda instead of baking powder in cookies? ›

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

What is the secret to thick cookies? ›

Cover the baking tray with clingfilm and freeze the cookie dough balls for at least 90 minutes or up to 48 hours for best results. The longer you leave them, the thicker your cookies will be.

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What happens if too much butter is in cookies? ›

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

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What does cornstarch do in cookies? ›

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

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What causes butter bleed in sugar cookies? ›

Additionally, if you add too much food coloring, you can get what's commonly referred to in the cookie world as 'butter bleed'. Butter bleed is when your cookie looks great decorated and then you come back hours later (or the next day) and notice what looks like grease stains seeping in.

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Why do my sugar cookies bleed? ›

Color bleed is when one color kind of bleeds into the next once dry. This largely happens either because there is too much moisture in the icing (this can come from the recipe, consistency, environment, etc) and/or there is too much food coloring in the icing. The good new is: it's largely preventable!

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Why do my sugar cookies spread so much? ›

Mixing Butter & Sugar

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

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What is the secret ingredient to keep cookies soft? ›

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

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Should you refrigerate peanut butter cookie dough before baking? ›

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

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How do bakeries keep cookies fresh? ›

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

Does baking powder or baking soda make cookies fluffy? ›

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

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Why use both baking soda and baking powder in cookies? ›

Recipes that use both baking soda and baking powder

The most common reason is that these recipes contain an acid, but the combination with baking soda is not enough to fully leaven the recipe, so baking powder is used to add the necessary lift.

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Does baking powder make a difference in cookies? ›

Baking Powder Contributes To The Flavor Of Our Cookies

Another byproduct of the chemical reaction is the release of sodium, a salt.

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