Grandma’s Irish Sugar Cookies
Creamy, buttery, and lightly crisp on the edges—Grandma’s Irish Sugar Cookies are the kind of comfort cookie that makes the whole kitchen smell like a warm hug.
Servings: 24 cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cream of tartar
Wet Ingredients
- 1/2 cup Granulated sugar plus additional for rolling
- 1/2 cup Powdered sugar
- 1 large Egg
- 1/2 cup Butter, softened at room temperature
- 1/2 cup Vegetable oil
- 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the granulated sugar, powdered sugar, softened butter, and vegetable oil until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated and the batter looks smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Scoop and roll the dough into 1-inch balls and roll each ball in additional granulated sugar.
- Place the cookie dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Gently flatten each cookie slightly with the palm of your hand.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days.