Just the world’s best sugar cookie
Cookies- Sugar
Prep time
Cook time
Total time
The cookie part of this recipe is from my good friend Susan Lebon, former innkeeper of the Little Greenbrier B&B. These are my all time favorite cookies. I took a great recipe and went over the top with the white chocolate and peppermint pieces at Christmas, but I am quite sure these are on the menu in heaven!
Author: Gracehill Bed and Breakfast
Serves: 69
Ingredients
- 1-cup butter
- 1-cup vegetable oil
- 1-cup granulated sugar
- 1-cup powdered sugar
- 1 t vanilla extract
- 2 eggs
- 1 t baking soda
- 4-cups flour and skimpy ⅓-cup flour
- 1 t cream of tartar
- 1 t salt
- Sugar to coat cookies
Optional:
- About a ½ a bag of vanilla chocolate (I use Ghiradelli chocolate pieces I get at Sam's Wholesale)
- Some crushed up pieces of soft peppermint
Instructions
- Crush some soft peppermint sticks that are around 4 inches long and ½ wide. Set aside.
- Preheat oven to 375 degrees F.
- In a large bowl cream butter, oil, and both sugars.
- Add vanilla and eggs, mix.
- Add dry ingredients and mix.
- Roll a small piece of dough into a 1 inch ball and then roll in granulated sugar.
- Place ball on cookie sheet and press down with glass that has been dipped in sugar.
- (If your balls are small enough you don't have to do that.)
- Bake for 12-13 minutes, or until edges just start to turn brown.
- Once cooled, melt a little vanilla almond bark in the microwave, smear on top of cookie with a small spatula and dip in crushed up peppermint.
- Let dry about 20 minutes before stacking in a Tupperware.
- Freezes well.
