The BEST sugar cookie recipe you will make. Crisp edges & a super chewy center. Almond extract and cream of tartar make these cookies extra special!Easily double this recipe by hovering over the serving size and using the +/- slider to change to 48 cookies. It changes all the ingredients for you!
Preheat the oven to 350℉, line a cookie sheet with parchment paper or a reusable silpat (baking mat) and set aside.
In a mixing bowl or a stand mixer with the paddle attachment, cream together the butter, oil, and both sugars. About 2 minutes.
½ cup butter, ½ cup vegetable or canola oil, ½ cup powdered sugar, ½ cup white sugar
Add in the egg and extracts, then mix for another minute.
1 large egg, ½ teaspoon vanilla, ½ teaspoon almond extract
In a separate bowl or on a piece of parchment paper mix together the dry ingredients. TIP: mix the dry ingredients on a piece of parchment paper and then pick up the paper like a funnel to easily get the dry ingredients into the mixing bowl!!
2 ¼ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon kosher salt
Slowly add the dry ingredients to the cookie dough. Just mix until there isn't visible white flour.
Scoop the cookie dough onto the prepared cookie sheet. (a cookie scoop makes quick work of this job!)Then press the cookies down with the bottom of a glass or measuring cup, the palm of your hand or a fork.TIP: Place additional cookie dough in the fridge if you are baking in batches.
Optionally you can sprinkle sugar on top of the cookies (great if you are not frosting the cookies), this will give them a "crinkled" looking top.
Bake for 10-11 minutes on a light cookie sheet and 8-9 minutes on a dark cookie sheet. They will look underdone, that is ok!
Remove from the oven and let the cookies finish "baking" on the hot cookie sheet for about 5-10 minutes, then remove to a cooling rack.
Storing
Store the cooled cookies at room temp in an airtight container for up to a week.
Freezing
These cookies freeze perfectly for up to 6 months! Place the cooled cookies in a freezer safe baggie. Thaw at room temp.