Sugar Cookies

The other night i made some sugar cookies. I love soft sugar cookies, when they have the chunk sugar. So i used wiltons rainbow sparkling sugar.

I love this sugar, i use it for lots of things, its what i use for my favorite vegan margarita cupcakes.

So here is a recipe for these simple soft sugar cookies, and there drop cookies so there's no rolling involved which is always a plus.

Ingredients:

• 8 ounces (1 cup) butter, softened
• 1 cup sugar
• 3/4 cup confectioners, sugar
• 2 large eggs
• 1 cups canola or vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 4 1/4 cups all-purpose flour
• 1/2 cup colored sugar or sprinkles

Directions:

Preheat oven to 325 degrees F.

Prepare baking sheets by lining with parchment paper or spraying with vegetable shortening.

Using a stand mixer, beat butter until creamy. Add sugar and confectioners' sugar and continue beating until nice and fluffy. Scrape bowl. Add eggs one at a time and beat after each addition. Mix in vanilla.

On low-medium speed, mix in canola oil. Scrape bowl again. Add baking soda, cream of tartar and salt and blend well.

With mixer on low speed, add flour 1 cup at a time. Beat well, and scrape sides of bowl making sure to get down to the very bottom.

Chill the dough for 30 minutes before scooping and baking.

Have the colored sugar ready in another bowl or two, or combine the two sugars in one bowl. Using a cookie scoop or tablespoon, measure out dough, roll into balls and coat completely in colored sugar or sprinkles. Place on prepared baking sheets, leaving room for the cookies to spread.

Bake at 325 degrees F for 8-10 minutes or until the outside of cookies feel slightly firm to the touch.

Remove and cool on racks before storing in airtight containers.

I managed to control myself long enough to take a few photos :)

I love these cookies, there the perfect soft chewy cookie, with the sugar giving it a nice crunch