This recipe for melt in your mouth sugar cookies really is the best! They are so simple and easy to make, but these frosted sugar cookies will leave you wanting more! They’re perfect for all of your Christmas cookie exchanges and make the perfect festive treat.
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.
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?
To Make These Melt In Your Mouth Sugar Cookies, You Will Need:
You just need a handful of pantry staple ingredients to make these yummy cookies!
- Butter, vegetable oil, sugar
- Powdered sugar: Also called confectioners’ sugar
- Vanilla extract: Pure is preferable over imitation.
- Eggs: Free run / organic if you can
- Flour, salt, cream of tartar, baking soda
How to Make Melt In Your Mouth Sugar Cookies
- Combine butter, oil, sugars & vanilla until smooth. Blend in eggs.
- Add flour, salt, cream of tarter & baking soda until blended in.
- Refrigerate dough 1+ hours.
- Preheat oven to 350 degrees.
- Roll dough into large golf ball sized balls. {6/cookie sheet}
- Bake 8-9 minutes watching carefully as to not over bake.
- Allow to cool on cookie sheet & thoroughly before icing.
The Best Frosted Sugar Cookie Recipe!
These sugar cookies are really delicious by themselves, but when topped with my sugar cookie buttercream frosting they are divine! The buttercream only takes 5 minutes to make and it turns them into the most tasty sweet treat you could want! Get the melt in your mouth buttercream icing recipe here!
These Sugar Cookies Are Perfect For Christmas
For me, it really isn’t Christmas until I have a sugar cookie! They are a classic sweet treat over the festive period and I always have a batch on hand to feed to friends and family. To make these cookies really fun and festive, once I have frosted them, I like to pop some sprinkles on top for a pop of color.
A Perfect and Simple Sugar Cookie Recipe
I love how quick and easy it is to make a batch of these sugar cookies! After being baked, the unfrosted cookies will last up to a week in an airtight container in the fridge. These are great for kids to decorate too, I’m sure they’ll have fun adding the sprinkles!
Top Tips To Make These Melt In Your Mouth Sugar Cookies
- Refrigerate the cookie dough for at least an hour before baking.
- Bake the cookies in a pre-heated oven for the best results.
- The cookies only take about 8 to 9 minutes to bake, so be sure to keep your eye on them so they don’t over bake.
- Let the cookies completely cool before icing them.
For more cookie recipes:
- Carmelita Cookies
- Kitchen Sink Cookies with Toffee, Pretzels and White Chocolate Chips
- Caramel Cheesecake Cookies
- Lemon Shortbread Cookies
If you try this melt in your mouth sugar cookie recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Melt in Your Mouth Sugar Cookies
Ingredients
- 1 cup butter softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 2 eggs
- 4 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
Instructions
- Combine butter, oil, sugars & vanilla until smooth. Blend in eggs.
- Add flour, salt, cream of tarter & baking soda until blended in.
- Refrigerate dough 1+ hours.
- Preheat oven to 350 degrees.
- Roll dough into large golf ball sized balls. {6/cookie sheet}
- Bake 8-9 minutes watching carefully as to not over bake.
- Allow to cool on cookie sheet & thoroughly before icing.
Nutrition
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!
Hi Rachel! You could bake them a touch longer. Did you wait for them to cool? Otherwise you can cut down the butter by 1 Tbsp or 2.
Can this dough be rolled out for cookie cutters?
No, but my bakery sugar cookies are perfect for that!
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!
So glad you enjoy it, Kelly! I hope your new year is off to a beautiful start!
What brand Of butter do you use? And do you use unsalted or salted?
It’s personal preference. I generally use Land ‘o Lakes salted butter. Enjoy!
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?
Sugar cookies require a lot of flour. Have you baked them? I can’t wait to hear what you think. Now I’m craving one!
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!
They look delicious. Your recipe calls for vegetable oil. Is that liquid vegetable oil or crisco shortening? Thank you!!
Liquid. Enjoy!