Grandma’s Soft Sugar Cookies

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Yield: 24-30 cookies
  • About This Recipe

    “Not sweet. Great with coffee or tea.”

    Ingredients

  • 2largeeggs
  • 2/3 cupvegetable oil
  • 2teaspoonsvanilla
  • 3/4 cupwhite sugar
  • 2cupsflour
  • 2teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • Directions

  • Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
  • Drop by heaping teaspoon approx 3″ apart on an ungreased cookie sheet.
  • Flatten with bottom of glass moistened with water and dipped in sugar.
  • Bake at 400°F for 6-10 minutes or just until lightly golden.
  • Reviews

  • “This was the easiest sugar cookie recipe I’ve ever made. My family loved them, and some friends raved about how soft they were and asked for the recipe.”

  • “These are great! I changed the sugar amount to 1 cup and the vanilla amount to 1 TB. They came out perfect. I’ll be making these a lot.”

  • “These cookies were great!We substituted softened butter for the oil, but the cookies were still unquestionably delicious!”

  • “These turned out very nice.!!!I added i cup of sugar and more vanilla like Johanna2 suggested.I rolled them into balls and pressed them down for a more finished look.I also added aprox. 1/2 tsp of peppermint extract and green food coloring (to wet mixture)and sprinkles, and whala!Christmas cookies!!!Very festive looking.”

  • “I started to freak out reading all the comments, because people were modifying so much, and random comments said the baking powder taste was horrible, and some said the cookies were oily!In the end I gave up and decided to make it just like the recipe said.I did mix in a little cinnamon with the sugar that I used to flatten out the cookies.And they were GREAT!I have no idea what every is talking about, but they tasted good right out of the oven, and a day later….I would tell you if they were good two days after I made them but none of them lasted that long.”

  • “These are the best sugar cookies i have ever eaten.I did add a bit more sugar until i found the batter sweet to my liking. One of my favorite cookies and my boyfriend ate ten at a time…”

  • “Very yummy and easy to make.It did not even last two days.”

  • “These were very good.I liked the soft and chewy texture.Will make again!”

  • “Good cookies. I made a sheet and cut them up while still warm .. thanks”

  • “Amazing! I literally just made the dough and baked these in 15 minutes! and they taste great!
    not to sweet for being sugar cookies, so thats a huge plus! and they obviously werent buttery because i used olive oil!
    would def recommend this recipe!”

  • “These cookies are excellent!I added 1/4 cup of brown sugar for a little extra flavor and they turned out delicious!Thanks for the great recipe!!!”

  • “Easy to make the batter, took about 3 minutes.I used 1/2 butter and 1/2 oil in mine.Turned out really well, and just sweet enough for me and my family.I divided the batter into thirds and added a different food coloring to each one, which made them fun for my little one.Will make this again.”

  • “We love these cookies.I was nervous about them not being sweet enough so I used a whole cup of sugar instead of 3/4.I think they were just right, but I’d probably go back down to 3/4 if I was going to frost them.We used (on top) the colored sugar that you can buy at the store with the cake decorating supplies and my daughters really like that.We made this to go with the “Peach Soda Ice Cream” (Recipe #484740).”

  • “Delicious! Just made these tonight and I will definitely be making them again. The batter was slightly elastic which surprised me a bit but they turned out great! I was kind of nervous putting them on the tray because I’ve never had cookie batter look like that before (I’ve never used oil as a base for cookies either). Easiest cookies I’ve ever made and pressing them with the glass turned out really well. >br/br/

  • “I made this with my niece earlier today and the results came out fantastically. She loved how soft they were and I especially liked how it wasn’t too overwhelmingly sweet yet it had the right sweetness to it. The only thing we didn’t add was the sugar topping. I’m not a fan of sugar toppings so I excluded that. The results were nevertheless, WONDERFUL! I will definitely bookmark this recipe and make them in free time!!! It really is soft and crunchy at the base. These cookies are the ones you would want on your counter so you can just pop em in your mouth and you’re craving some sweets!”

  • “These are perfect without any modifications. We used slightly less vanilla extract, and didn’t press them down.”

  • “Very good cookies.Thank you.”

  • “This was a good soft/tender cookie & not too sweet…I used 1/4 cup butter & the rest oil to make the 2/3 called for.I found the batter to be too soft to use….almost like a cake batter.I put the batter in the fridge wondering if it would stiffen up-it did not.I had to add 1/4 more flour to get it so it would come out of the cookie scoop in a soft blob.I can only imagine what they would have come out like if I had used the full oil amount-it would have needed a lot more flour.This is the reason for the minus of a star.
    The second lose of a star was due to flavor-or the lack there of.I found if to be a bit bland but not enough to keep me from making them again.I might try them with butter crisco,maybe a bit more salt & changing up the flavorings used in them.I like the fact that they aren’t too sweet as I can’t stand them sickeningly sweet once the frosting is put on.A keeper for me that I will make again to suit my tastes”

  • “Just finished baking this for my Holiday tray and frosted with recipe#64015 and they turned out great.Wish I’d had some colorful food dye or at least sprinkles but had to stick with white.But they are soft, and taste great without being too sweet.Everyone loves them.”

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