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Melt in Your Mouth Sugar Cookies

Bakery style melt in your mouth iced sugar cookies

My friend Jamey emailed me the other day about Blue Chip Cookies, asking if I had them when we lived in KC. Of course I did! The irresistible melt-in-your-mouth sugar cookies are slathered with icing, and were all too convenient to some of my favorite lunch spots! I had to try to forget they were there every time I went shopping.

Bakery style melt in your mouth iced sugar cookies
Jamey’s not-so-subtle reminder had me wondering why I had never attempted to recreate them before. Unfortunately, I couldn’t taste test these side by side, but after 3 attempts, I achieved melt in your mouth sugar cookies. Are you ready for this?

Bakery style melt in your mouth iced sugar cookies

See how thick they are? You want one, don’t you? Blame Jamey.

Melt in Your Mouth Sugar Cookies

Prep Time 5 mins Cook Time 8 mins Total Time 13 mins
Serves 18



  1. Combine butter, oil, sugars & vanilla until smooth. Blend in eggs.
  2. Add flour, salt, cream of tarter & baking soda until blended in.
  3. Refrigerate dough 1+ hours.
  4. Preheat oven to 350 degrees.
  5. Roll dough into large golf ball sized balls. {6/cookie sheet}
  6. Bake 8-9 minutes watching carefully as to not over bake.
  7. Allow to cool on cookie sheet & thoroughly before icing.

Recipe Notes

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Get the melt in your mouth buttercream icing recipe here!

I can’t wait to hear what you think!

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16 comments on “Melt in Your Mouth Sugar Cookies”

  1. Pingback: Buttercream Icing for Sugar Cookies

  2. They look delicious. Your recipe calls for vegetable oil. Is that liquid vegetable oil or crisco shortening? Thank you!!

  3. Hi Julie! Love your page! 🙂 I just got done making the dough for these… Do you think they would turn out OK if I tried to make them as cut-outs!? I may be doing some experimenting…

    • They won’t hold their shape well for cutouts, but my bakery sugar cookie recipe does and it never disappoints.

      I hope you enjoyed these as much as we do!

  4. I tried this recipe tonight. I feel like the recipe asked for too much flour. 4.5 cups? The dough was too hard and coarse-like. Anyone else have this problem?

  5. What brand Of butter do you use? And do you use unsalted or salted?

  6. This recipe is one I have used for years. I first originally found it in a local newspaper holiday cooking page. I lost it and many other favorite recipes when my lap top was stolen. I am so glad I found this. It has always been my favorite. Thank you!

  7. Can this dough be rolled out for cookie cutters?

  8. I just made the cookies tonight and they are delicious! However, I do have one question, any tips on how to make them so they are not so crumbly/ difficult to pick up and eat? Thanks!

  9. Pingback: Homemade Peppermint Ice Cream Recipe in Just 5 Minutes with Just 3 Ingredients

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