INGREDIENTS
1 cup oil
1 cup granulated sugar
1 cup powdered sugar
1 tablespoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups plus 2 tablespoons all-purpose flour
Additional granulated sugar, for rolling
In a large bowl of a stand mixer, beat together the butter, oil, sugar, powdered sugar, vanilla and eggs until creamed and well combined, about 2 minutes.
Add in the baking soda, cream of tartar, salt and flour; gently mix until a soft dough forms. Do not overmix. Chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a cookie dough scoop, portion into golf-ball-size dough balls and roll in the additional sugar. Evenly space on baking sheets, about 2 inches apart.
Bake for 9-11 minutes or until edges are golden brown and middles no longer look raw. Do not overbake.
Add in the baking soda, cream of tartar, salt and flour; gently mix until a soft dough forms. Do not overmix. Chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a cookie dough scoop, portion into golf-ball-size dough balls and roll in the additional sugar. Evenly space on baking sheets, about 2 inches apart.
Bake for 9-11 minutes or until edges are golden brown and middles no longer look raw. Do not overbake.
