Description
This Crispy Sugar Cookie recipe, inspired by Grandma Prudy’s thin and crunchy treats, yields delightfully light and crispy cookies with a perfect balance of sweetness and vanilla flavor. Featuring a unique combination of granulated and powdered sugars, vegetable oil, and a precise baking technique, these cookies are smashed thin for maximum crunch and a golden edge. Ideal for cookie lovers craving a crisp bite and a nostalgic homemade taste.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened (2 sticks; salted or unsalted)
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup vegetable oil (light olive oil recommended)
- 1 tablespoon vanilla extract
- 2 large eggs
- 4 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
For Smashed Cookies
- 1/4 cup granulated sugar (for smashing cookies)
- Red hots candy (optional, for decorating)
Instructions
- Beat Butter: In a large bowl or stand mixer, beat 1 cup of softened butter for about 2 minutes until it becomes smooth, light, and fluffy, scraping down the sides and bottom of the bowl as needed.
- Add Sugars and Oil: Add 1 cup granulated sugar, 1 cup powdered sugar, and 1 cup vegetable oil to the butter. Beat the mixture until well combined, scraping sides to incorporate everything thoroughly.
- Add Vanilla and Eggs: Mix in 1 tablespoon vanilla extract and 2 large eggs. Beat until the mixture is smooth and homogenous.
- Prepare Flour Mixture: Spoon and level 4 ½ cups all-purpose flour into a measuring cup without stirring.
- Combine Dry Ingredients: Use a small spoon to stir 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1 teaspoon kosher salt into the flour, breaking up any clumps.
- Incorporate Dry Ingredients: Beat the flour mixture into the wet dough until just combined, scraping the sides and bottom of the bowl to ensure all flour is mixed in. Avoid over-mixing to prevent tough cookies.
- Preheat Oven and Prepare Pans: Set oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop Dough: Use a 1-inch cookie scoop to form dough balls. Each ball should be about 1 inch in diameter, yielding approximately 2½-inch cookies once baked. Arrange them with about 2 inches between each on the prepared pans.
- Flatten Cookies: Pour 1/4 cup granulated sugar onto a plate. Lightly wet the flat bottom of a drinking glass, dip it in the sugar, then press down on each dough ball to smash it to about 1/4 inch thick. Dip the glass back in sugar before pressing each cookie.
- Add Red Hots (Optional): Press a red hots candy into the center of each smashed cookie for decoration and a hint of cinnamon flavor.
- Bake: Bake in the preheated oven for 10–12 minutes, until cookie edges are lightly browned and there is no shine in the centers. Baking time may vary depending on thickness from smashing.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve these crispy sugar cookies with milk or your favorite beverage. Eat plenty until they’re all gone—these are wonderfully thin, crunchy, and addictively good!
Notes
- Measure flour by spooning it into the measuring cup and leveling it off to avoid dense cookies.
- Do not over-mix the dough after adding flour to keep cookies tender yet crispy.
- Smashed cookies should be about 1/4 inch thick to achieve the signature thin and crispy texture.
- Using red hots is optional but adds a festive touch and a pop of cinnamon flavor.
- Let cookies cool on the sheet before moving them to the rack to avoid breaking.
- Store cookies in an airtight container to maintain crispness.
