These sugar cookies use oil instead of butter, which makes them incredibly soft, tender, and practically foolproof. The oil keeps them moist for days, and the dough comes together in one bowl with no electric mixer required. This is a simple, versatile drop cookie that’s perfect for last-minute baking, decorating, or just enjoying with a glass of milk.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) vegetable oil (or canola, sunflower, or light olive oil)
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Optional: 1/4 cup (50 g) extra sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, combine the oil and sugar. Whisk until well blended. Add the egg and vanilla extract, and whisk until smooth and slightly thickened, about 1 minute.
- Pour the dry ingredients into the wet mixture. Stir with a wooden spoon or spatula until just combined and no dry streaks remain. The dough will be soft and slightly oily, but that’s normal.
- If you want sparkly cookies, place the extra 1/4 cup sugar in a small bowl. Scoop tablespoon-sized balls of dough (about 1.5 tablespoons each) and roll them in the sugar. Place them 2 inches apart on the prepared baking sheets. If not rolling in sugar, just place the dough balls directly on the sheets.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers look set but still soft. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use a neutral oil: Vegetable, canola, or sunflower oil work best. Olive oil will add a fruity flavor that can be nice, but use a light one if you want the classic sugar cookie taste.
- Don’t overmix: Once the flour is added, stir only until combined. Overmixing develops gluten and makes the cookies tough.
- Chill if needed: If the dough feels too sticky to handle, refrigerate it for 15–20 minutes. This also helps the cookies spread less if you prefer a thicker cookie.
- Check early: Ovens vary, so start checking at 9 minutes. The cookies will look slightly underdone in the center, but they’ll set as they cool.
Serving Suggestions
These cookies are delicious on their own, but you can also sandwich them with a simple buttercream or dust them with powdered sugar. They pair beautifully with coffee, tea, or a cold glass of milk. For a festive touch, dip half of each cooled cookie in melted chocolate and let set.
Variations
- Lemon Sugar Cookies: Replace the vanilla extract with 1 teaspoon lemon extract and add 1 tablespoon lemon zest. Roll in sugar mixed with a little lemon zest.
- Spiced Sugar Cookies: Add 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and a pinch of cloves to the dry ingredients.
- Almond Sugar Cookies: Substitute 1 teaspoon almond extract for the vanilla. Top each cookie with a sliced almond before baking.
- Glazed Sugar Cookies: After cooling, drizzle with a simple glaze made from 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. Because they’re made with oil, they stay soft longer than butter-based cookies. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature. To freeze the dough, shape it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Can I use olive oil instead of vegetable oil? Yes, but use a light or mild olive oil. Extra-virgin olive oil has a strong flavor that will change the taste of the cookies, which can be pleasant but not classic.
Why are my cookies flat? Flat cookies usually mean the dough was too warm or the baking soda was old. Make sure your baking soda is fresh, and if your kitchen is hot, chill the dough for 20 minutes before baking.
Can I make this dough ahead of time? Absolutely. You can refrigerate the dough in an airtight container for up to 3 days. Let it sit at room temperature for 10 minutes before scooping.
Can I use a sugar substitute? You can try a granulated sweetener like erythritol, but the texture and spread may change. The cookies might be less tender and may not brown as well.
Can I add sprinkles to the dough? Yes, fold in 1/2 cup of sprinkles after mixing the dough. They’ll add color and a bit of crunch. For best results, use jimmies (long sprinkles) instead of nonpareils, which can bleed color.
How do I know when they’re done? The edges should be lightly golden and the centers should look set but still soft. If you press gently, the cookie should spring back slightly. Remember they’ll continue to cook on the hot baking sheet after you remove them from the oven.
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