Christmas Cookies Series #4 — Kathy Cookies (Sugar Cookie)

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The final cookie in our series is another one from my mother’s collection. I never knew who Kathy was that the cookie was named for, but the cookie makes such a nice sugar cookie you will be sure to add this one to your collection.

Ingredients

• 2 Sticks Butter
• 1 Cup Sugar
• 1 Cup Powdered Sugar, sifted
• 1 Cup Oil
• 2 Eggs
• 1 Tsp. Vanilla
• 1 Tsp. Baking Soda
• 1 Tsp. Cream of Tartar
• 1/2 Tsp. Salt
• 4 1/2 Cups Plain Flour

You will need to cream the first six ingredients. Sift together the last four dry ingredients. Add in increments a 1/2 cup at a time to your cream mixture until all is mixed well.

Take a teaspoonful of the batter and roll into a ball. Try to get all uniform in size. I then take a glass with a flat bottom and cover with a patterned paper towel and wrap it on the bottom of the glass, tightly. Press each cookie lightly so they are all flattened.

You may buy the pre-colored sugar or other sprinkle toppings, but I just color my own. It’s easier and inexpensive. For this step, I measured 1/3 cup of sugar in a plastic container. To this I added 2 drops of food coloring. Make sure the container has an airtight lid that you can just shake the sugar until all the color is dissolved. Once you have your sugar done, spread each cookie with a small amount before baking.

Now they are ready to pop in a 350º oven for approximately 10 minutes or until the edges are golden brown.

This makes a large quantity which is good for sharing as gifts, or feeding your hungry crew at home. Either way, these wonderful little cookies will disappear quicker than Santa!

Print

Kathy Cookies (Sugar Cookies)

Course Dessert

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 Dozen

Ingredients

• 2 Sticks Butter
• 1 Cup Sugar
• 1 Cup Powdered Sugar (sifted)
• 1 Cup Oil
• 2 Large Eggs
• 1 Tsp Vanilla
• 1 Tsp Baking Soda
• 1 Tsp Cream of Tarter
• 1/2 Tsp Salt
• 4 1/2 Cups Plain Flour

Instructions

1. Cream the first six ingredients. 

2. Sift together the last four dry ingredients. Add in increments a 1/2 cup at a time to your cream mixture until all is mixed well.

3. Take a teaspoonful of the batter and roll into a ball. Try to get all uniform in size. I then take a glass with a flat bottom and cover with a patterned paper towel and wrap it on the bottom of the glass, tightly. Press each cookie lightly so they are all flattened.
   

4. For colored sugar topping: Measure 1/3 cup of sugar in a plastic container. Add 2 drops of food coloring. Make sure the container has an airtight lid that you can just shake the sugar until all the color is dissolved. 

5. Once you have your sugar done, spread each cookie with a small amount before baking. 

6. Bake 350º for 10 minutes or until edges or brown.

Recipe Notes

The amount the recipe makes depends on how big the cookies are. This makes around 4 dozen or more for us and they make fantastic gifts!

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Just a few more of my recipes…

• Best Cookies in the World Recipe
• Delicious Almond Meltaway Cookies
• Old Fashioned Caramel Corn
• Chicken Casserole — Southern Comfort at it’s Best
• The Best Southern Apple Crisp for Fall
• A Twist on Rice Krispies Treats
• Coconut & Summer Southern Geromes Cookies

This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.