Melt in Your Mouth Sugar Cookies - My Recipe Treasures (2024)

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Melt in Your Mouth Sugar cookies are one of my very most favorite cookies. I love to make these Melt in your mouth sugar cookies because they are a little crunchy around the edges and soft and chewy in the middle, making them the best of both worlds.

You can roll them in sugar or even frost them if you want. I like them with a good butter cream frosting, but I like frosting on most things. Also if you are doing a plate of goodies for the neighbors, you could always make it a little more festive by rolling them in red or green sugar. If not, plain sugar is delicious as well.

So I am really glad to say that my computer is working, yesterday my daughter found her 3 year old on my computer. She was having a good time changing the settings.

Now there is one thing about me, and that is, please do not change my computer or I am in big trouble. Lucky for me she had just made everything 400 times bigger.

I guess she must have known that I am getting a bit older and I do have a hard time seeing things. Ha ha. What in the world would we do without these little ones to keep us on our toes? I just wish that they would share some of their energy with grandma.

What Ingredients Do I Need For Melt in Your Mouth Sugar Cookies?

Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):

Sugar
Powdered sugar
Butter
Eggs
Vegetable oil
Cream of tartar
Flour
Salt
Baking soda
Vanilla

How Do I Make Melt In Your Mouth Sugar Cookies?

Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):

In a large mixing bowl, combine both sugars, butter, and oil. mix until nice and fluffy.
Then add the eggs, cream of tartar, flour, salt, baking soda, and the vanilla. Mix everything together well.
Chill for about 3 hours. (Can make and chill overnight).
Roll the dough into 1-2″ balls, roll the dough balls in sugar and place a couple of inches apart onto a baking sheet.
Bake at 375 degrees for 10-12 minutes.

The other funny thing was that I was practicing a few songs with some kids that are doing a nativity this Saturday at my church where we will be having a breakfast. One thing I must tell you is that I can play the piano very little. So I was playing with the top hand only and I didn’t have my glasses, so really I was just playing by ear! Ha ha.

One kid said to me, do you think that we should find someone else to play the piano? It was funny! I was thinking, that is for sure!!! We had a good time anyway. I look forward to watching their cute little nativity.

The kids did enjoy the melt in your mouth sugar cookies. I think that they think that I am a better cook than piano player! I love this time of year. May you all be blessed and may we remember how blessed we all are.

Why Do I Need to Chill the Cookie Dough For Melt in Your Mouth Sugar Cookies?

Thedough will be so much easier to work with.
It will roll out nicely, and if you’remakingcut-outs,chilled doughwill help you get clean, sharp edges.
Baking your cookies when the dough is really cold helps keep your sugar cookies from spreading and losing their shape while baking.

Another cool thing, the other day, I was going through some of my old recipes. There was a newspaper dated November 1980. Now for some of you that may seem like yesterday and for some of you I am sure that you are thinking that 1980 was back in the olden days.

For me, the olden days were when they didn’t have indoor plumbing or running water. Boy are we all blessed or what? My kids pitch a fit when the light bulbs go out! Ha ha, or if the thermostat reads 69 degrees in the winter and 77 degrees in the summer.

What are Sugar Cookies?

A sugar cookie is a cookie with the main ingredients being sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda.
Sugar cookies may be formed by hand or rolled and cut into shapes.
They are commonly decorated with additional sugar, icing, sprinkles, or a combination of these.

Any way, this recipe that I have been making for years won a grand prize in a cookie contest. Also, my great Aunt had a recipe in the newspaper that she had gotten a 3rd prize on. I can’t wait to try them. She has passed away now, but I love recipes and stories from my ancestors.

Whatever it is, we are very blessed and we know that we could go to the neighbors if we had a problem, or if we needed something, there would be a lot of people at our door asking if they could help. I am so glad to live in such wonderful neighborhood around such amazing people.

That is one reason I love blogging. I hope that in some small way, I am helping some people out there. Simplifying their lives by posting recipes that taste good and that work great for my family, and I hope they work great for your families too.

Tips and tricks for Melt in Your Mouth Sugar Cookies:

In place of the vegetable oil, try coconut.
You can make this dough a few days ahead of time.
When I am taking these cookies somewhere extra special, I add some frosting the color that suits the event.

More Delicious Cookies For You:

Copycat Crumbl Raspberry Cheesecake Cookies

Ingredients

1 cup granulated sugar
1 cup powdered sugar
1 cup butter
2 eggs
1 cup vegetable oil
1 teaspoon cream of tartar
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

Instructions

In a large mixing bowl, combine both sugars, butter, and oil. mix until nice and fluffy.
Then add the eggs, cream of tartar, flour, salt, baking soda, and the vanilla. Mix everything together well.
Chill for about 3 hours. (Can make and chill overnight).
Roll the dough into 1-2" balls, roll the dough balls in sugar and place a couple of inches apart onto a baking sheet.
Bake at 375 degrees for 10-12 minutes.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 140Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 82mgCarbohydrates 14gFiber 0gSugar 6gProtein 1g

This data was provided and calculated by Nutritionix

Melt in Your Mouth Sugar Cookies - My Recipe Treasures (2024)

FAQs

Why did my sugar cookies melt? ›

If you put your sugar cookies on a warm cookie sheet the dough will start melting immediately even before the tray hits the oven. To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet.

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What can I add to sugar cookie mix to make it better? ›

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

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Why do my sugar cookies not keep their shape? ›

Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.

Why do my sugar cookies taste weird? ›

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

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Why do my sugar cookies get hard? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

What happens if I put too much butter in my cookies? ›

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

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What happens if you add too much sugar to sugar cookies? ›

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle.

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How do you jazz up sugar cookies? ›

you can add extracts. for example peppermint or almond or you can add chocolate chips or dried fruit. Every time I make sugar cookies, regardless of the recipe, the dough always turns out way too crumbly to roll into a ball. I always end up adding a lot more butter than is called for.

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Should you refrigerate cut out cookies before baking? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

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How do you keep sugar cookie dough from spreading? ›

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

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What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

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What happens if you forget to add brown sugar to cookies? ›

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

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Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

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What happens if you forgot to put baking soda in cookies? ›

If you fail to add a teaspoon of baking soda or however much your recipe needs, the cookies won't have those bubbles inside them to rise up. If you forget to add the acid, too, the baking soda won't be able to react or produce carbon dioxide.

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Why did my cookies melt instead of bake? ›

You baked on a hot baking sheet.

If the baking sheet is too warm, it will cause your cookies melt and spread too much in the oven.

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How do you fix melting cookies? ›

If the cookies spread too much, you can usually fix the problem by adding more flour or oatmeal, or less liquid. If you notice it when the first batch goes into / comes out of the oven, a tablespoon of flour added may make the rest of the batch just right.

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Why did my cookies just melt? ›

Oven Temperature Is the #1 Culprit

It's the heat that sets the cookies, and putting cookies into a too-cool oven means the butter will melt before the cookies have a chance to set.

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Why are my cookies melting instead of baking? ›

Oven temp too high – When your oven temperature is too high, the butter (or other fat) in the cookies melts too quickly, causing them to spread. It's easy to double check your oven's temperature accuracy with an inexpensive oven thermometer and then adjust your oven's temperature setting if needed.

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