I made these cookies to go along with some outrageously fun cupcakes for a lingerie bridal shower (stay tuned for those!) today. I wanted more of a buttery, soft cookie that your traditional crispy sugar cookie, to go along with the cupcakes, which were meant to be the real scene stealer. This recipe is adapted from of my faves, The Pioneer Woman, but its a classic – you probably have or have made a version of this recipe before at some point. They are totally delicious, I must say – perfectly chewy, a bit crumbly, and oh so buttery. I love sugar cookies as well, particularly the fully decorated ones, but sometimes it just feels right to make a simple, no fuss, perfectly delicious cookie like this one.
Soft and Chewy Butter Cookies (makes 2 dozen – can easily be doubled for a larger batch)
- 1 stick unsalted butter
- 1 large egg, room temp
- 1/2 C canola oil
- 1/2 C sugar
- 1/2 C confectioners’ sugar
- 1 t vanilla extract
- seeds from 1/2 vanilla bean
- 2 C plus 1 T all purpose flour
- 1/4 t salt
- 1/2 t baking soda
- 1/2 t cream of tartar
In an electric stand mixer, cream the butter, oil, egg, and two sugars on high for about 3-5 minutes. Add in the vanilla and vanilla bean, and mix to combine. With the mixer on low, add in the flour, salt, baking soda, and cream of tartar. Scrape down the sides once everything is incorporated, and mix for another 15 seconds on medium.
Cover the dough, and refrigerate for one hour.
Preheat the oven to 350. Once the dough is chilled, drop tablespoon sized balls onto an ungreased cookie sheet, and flatten with the bottom of a glass.
Bake for 10-12 minutes, until just barely golden brown, rotating halfway through.
Let cool on a cookie sheet completely, and eat plain, or frost to make them beauteous!