Grandmother Doak’s Sugar Cookies

November 4, 2019  •  Desserts,

I’m not really a baker, but when I found a note from a friend with her grandmother’s cookie recipe, buried deep in emails from nearly ten years ago, I knew I was going to have to give it a try. These cookies are good – even I ate three of them in one day, unable to resist their buttery, sugary goodness. I had some cookie presses with an imprint of a turkey that I wanted to use, but don’t worry about that as the cookies spread when they bake and the image is lost. You can simple use a mug or class or jar to press the balls into disks before baking.

Grandmother Doak's Sugar Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4 dozen
  • 4 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 cup oil
  • 1 cup powdered sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  1. Sift the flour, cream of tartar, baking soda and salt together and set aside. Combine the butter and oil in the bowl of a stand mixer and beat together. Add the sugars and cream, then beat in the eggs and vanilla. Add the dry ingredients a little at a time until completely mixed in, then refrigerate dough overnight.
  2. Use a 2 tablespoon ice cream scoop to portion out the dough into balls, and place on a baking sheet lined with parchment paper or a silicone baking mat. Press with a glass or vase to a 2-inch diameter disk. Bake for 8-10 minutes at 3750 degrees, rotating pans once to cook evenly.
  3. Let cookies cool completely before removing them from the baking sheet, and then store in an airtight container.


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