Merry Christmas! It’s the final day of our 2018 Christmas cookie series and we’re ending with my Grandma Scroggins’ Sugar Cookie recipe. She made these every year and they were a favorite, probably because of the icing.
Grandma made the cookies from scratch, but she learned many years ago that store-bought icing works just fine. Especially when she was also juggling ham, vegetables, fudge and several types of cookies each year.
Thanks to my niece, Rebekah Green, for capturing the handwritten original recipe and for baking the batch pictured above.
- 1 cup vegetable oil
- 1 cup butter
- 1 cup powdered sugar
- 1 cup sugar
- 2 eggs
- 4-1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- As desired icing or sprinkles of your choice
- 1 Preheat oven to 375°F.
- 2 In medium bowl, using mixer or by hand with wooden spoon, mix the ingredients (except icing or sprinkles) in order starting with oil and ending with vanilla.
- 3 Mix until ingredients are well blended and batter has a creamy white texture.
- 4 Roll into 1/4-inch flat sheet on floured cutting board or other hard surface.
- 5 Using cookie cutters, cut into assorted Christmas shapes. Alternately, roll into small- to medium-sized balls and flatten with fork.
- 6 Place on greased (or un-greased non-stick) cookie sheet.
- 7 Bake 8-10 minutes, until the edges start to brown. Let cool on cookie sheet for 5-10 minutes, then transfer to plate to decorate.
- 8 Decorate with the sprinkles or icing of choice and serve.