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Melt-In-Your-Mouth Sugar Cookies

Melt-in-your-mouth sugar cookies with buttercream frosting and sprinkles on a white plate with spring tulips in the background
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These melt-in-your-mouth sugar cookies are soft, tender, and perfectly sweet with a delicate texture that stays soft for days. Made with butter, oil, and powdered sugar for the ultimate soft sugar cookie, these cookies are perfect for frosting with buttercream for birthdays, holidays, or everyday treats.

Ingredients

  • 4 1/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar (plus extra for rolling and pressing)
  • 3/4 cup powdered sugar, sifted
  • 1 1/2 tsp vanilla extract

Instructions

  1. In the bowl of a stand mixer, cream together the butter, oil, eggs, granulated sugar, powdered sugar, and vanilla until smooth and fully combined.
  2. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. Add the dry ingredients to the creamed mixture and mix on medium speed for 2 to 3 minutes until a soft dough forms and the mixture is smooth.
  4. Cover the dough and refrigerate for at least 1 to 2 hours, or overnight for best results.
  5. After chilling, remove the dough from the refrigerator and preheat the oven to 350°F.
  6. Line a baking sheet with parchment paper.
  7. Using a cookie scoop, scoop heaping scoops of dough and place them on the prepared baking sheet, leaving 2 to 3 inches between each dough ball. (These cookies will GROW!)
  8. Rub a small amount of butter on the bottom of a mason jar, dip the jar into granulated sugar, and use it to gently press each dough ball flat. Dip the jar into sugar between each press so the cookies have a light sugar coating on top.
  9. Optional step: Use a fine mesh strainer to sprinkle a tiny bit of extra sugar across the tops for that shimmery, bakery style finish. (Skip this step if you plan to frost them!)
  10. Bake for 9 to 10 minutes, until the cookies are set and just barely beginning to turn light golden on the edges. Do not overbake. The cookies will be soft, and that’s ok! They will continue to set up as they cool.
  11. Allow cookies to cool completely before frosting or eating.
  12. For the next step, frost with my classic buttercream frosting, lemon buttercream, or even cream cheese frosting. (My favorite is classic buttercream)

Notes

Chilling the dough is important for this recipe because the dough contains oil. Chilling prevents the cookies from spreading too much while baking, so the longer you can chill, the taller your cookies will be!

For best texture, do not overbake. The cookies should look soft in the center when removed from the oven.

These cookies freeze well both frosted and unfrosted.

Frost with my Vanilla Buttercream Frosting for classic frosted sugar cookies.

Find it online: https://ourgratefulkitchen.com/melt-in-your-mouth-sugar-cookies/