Shirlee’s Easy, Plump Sugar Cookies

Easy Sugar Cookies

Sugar Cookies made with half whole-wheat flour, rolled in balls, and flattened.

This is Shirlee’s recipe for sugar cookies; they do not require chilling, rolling, and cutting.  She adapted the recipe from Land O Lakes’ recipe which uses only all purpose flour, instead of the combination.
  • 1 cup butter, softened
  • 1/2 cup powdered sugar (icing sugar/confectioner’s sugar)
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 cup plus 2 Tablespoons whole wheat flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  •  Sugar (for dipping glass into and pressing cookies)
  •  Decorator sugars, if desired
  1. Heat oven to 375°F.
  2. In a bowl, whisk together the flour, cream of tartar, and baking soda, and set aside.
  3. In the bowl of a mixer, combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed.
  4. Reduce speed to low; add flour mixture. Beat until dough forms a ball.
  5. Shape dough into 1-inch balls.
  6. Place 2 inches apart onto ungreased cookie sheets.
  7. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired.
  8. Bake for 7 to 9 minutes or until edges are lightly browned.
  9. Let stand 1 minute on cookie sheet; remove to cooling rack.

Shirl ices hers.

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