World’s Best Sugar Cookies

World's Best Sugar Cookies | Positively Smitten

For 35 years my grandmother worked in a nursing home, and her biggest joy was bringing homemade meals and desserts to her patients. She loves to tell us about Hester, one of her patients who was 103-years-old. Hester raved about Grandma’s sugar cookies. “Charlene,” she would say, “I’ve been around a long time and have had a lot of cookies in my day, and these are the best I’ve ever had.”

The best, huh?

Now, of all of the desserts on this planet, believe it or not The Cookie ranks as my top pick. However, I’m partial to the chocolate chip variety. Runner-up would be peanut butter ones. But anything my grandma makes is fit for a king, and if Hester said these were the best she tasted in 103 years, well, then, I wanted to taste for myself. Spoiler alert: Yes, these are the world’s best sugar cookies. See for yourself… 

Sugar Cookies

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  • 1 cup butter
  • 1 cup oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3-3/4 cup flour
  • 1/2 cup whole wheat flower
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar

(Please excuse the very basic directions that were written by my grandma on an index card years ago.)

1. Blend first seven ingredients in a large bowl

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2. Blend remaining ingredients together in a separate bowl, then add to the first bowl

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3. Mix well

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4. Roll into 1 inch balls and roll the balls in granulated sugar; place on cookie sheet lined with parchment paper

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5. Flatten with a glass or the flat side of a bottle cap

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6. Bake at 350 degrees for 12-15 minutes or until light golden brown

Makes about 3 dozen cookies

Note: Chill for about four hours in the fridge before rolling dough into balls, and be sure to cover the dough with plastic wrap so it doesn’t dry out in the fridge. Gram says chilling makes the dough more manageable, otherwise it would crumble instead of forming cute little balls.

I didn’t have cream of tartar, but the research I did said when cream of tartar and baking soda are used together in a cookie recipe, omit both and use baking powder instead. Fortunately, this did not appear to ruin the recipe at all. In fact, I do agree, if you’re going to make a sugar cookie, these are the best! And that’s coming from a gal who usually prefers chocolate chips!

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