Ingredients
Scale
- 2 sticks unsalted butter, room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioners’ sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- 4 ½ cups all-purpose flour
- Sprinkles, for decorating
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- In a large bowl, cream butter, oil, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.
- In a medium bowl, stir together baking soda, cream of tartar, salt, and flour. Slowly add this mixture to the butter mixture, and mix in. Once all the flour has been added and a dough is formed, use a small ice cream scoop to scoop the batter onto the prepared pans. Sprinkle with sprinkles of your choosing.
- Bake 12-15 minutes until golden brown around the edges and mostly set on top. Cool completely on pan or the cookies will fall apart. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about 1 hour or in the microwave for 30 seconds.
Notes
Recipe adapted from Cookies and Cups
- Prep Time: 10 minutes
- Cook Time: 15 minutes