Spool Sugar Cookies

Recipe View 5 mins In a large bowl, cream together the softened margarine, vegetable oil, granulated sugar, and confectioners' sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (2 minutes)

Recipe View 1 mins In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. (1 minute)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 3 hrs Cover the dough and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up. (3+ hours)

Recipe View 10 mins Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. (10 minutes)

Recipe View 10 mins Roll the chilled dough into walnut-sized balls. (10 minutes)

Recipe View 5 mins Roll each ball in the remaining granulated sugar, ensuring it is evenly coated. (5 minutes)

Recipe View 3 mins Place the sugared dough balls 2 inches apart on the prepared cookie sheets. (3 minutes)

Recipe View 10 mins Using the open end of a clean, plastic thread spool, gently press down on each cookie to create a floral design. Dip the spool in sugar between each cookie to prevent sticking. (10 minutes)

Recipe View 8 mins Bake for 8 to 10 minutes in the preheated oven, or until the edges are lightly golden. Avoid overbaking to maintain a delicate texture. (8-10 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)