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Press-and-Bake Sugar Cookies

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By Betty Crocker Kitchens
Updated Feb 18, 2013
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No need to hassle with counter space and rolling pins with these press-and-bake sugar cookies.

Press-and-Bake Sugar Cookies

  • Prep Time 1 hr 20 min
  • Total 3 hr 20 min
  • Servings 120
  • Ingredients 11
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Ingredients

  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 cup butter or margarine, softened
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 4 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • Colored sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In large bowl with electric mixer, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
  • Step 
    2
    On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
  • Step 
    3
    Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
  • Step 
    4
    Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.

Nutrition

60 Calories
3 1/2g Total Fat
0g Protein
6g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
60
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
10mg
0%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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