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Parve
Easy
1 Hour, 30 Minutes
Diets 
Finally, an amazing sugar cookie recipe that uses oil, not margarine! Refrigerating that dough will help firm up the dough, thus making it easier to work with. This is really the perfect recipe to make with little ones, and sprinkling with colored sugar is the perfect way to add some extra “bling”. To make colored sugar, just mix a tiny bit of gel food coloring with some regular sugar until you get the desired color.
3 cups Mishpacha All Purpose Flour
3/4 cup oil
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons Gefen Vanilla Extract
1/2 teaspoon Gefen Baking Soda
1/2 teaspoon salt
1/4 cup colored sugar for decoration
Cream oil and sugars together. Add eggs, one at a time, until batter is thick and lemon-colored. Add vanilla.
Mix flour with baking soda and salt. Add flour mixture to the egg mixture one cup at a time until a dough forms.
Place in a resealable plastic bag and refrigerate for at least an hour, until firm.
Preheat oven to 350°F (180°C).
Line cookie sheets with Gefen Parchment Paper. Roll out cookies on a floured board or counter and form shapes as desired. Sprinkle with colored sugar.
Transfer to prepared sheets and bake 10–12 minutes until light golden brown.
Transfer to a rack to cool.
Photography: Dan Engongoro
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These cookies are easy to work with and so tasty! I made them for a kiddush and voch nacht, sprayed with pink/blue glitter and they were so professional!
wow! thanks for leaving a review- it means so much to us!
I love this recipe! I just made it for my daughter and her friends, I doubled the recipe, refrigerated it overnight and it was amazing to work with. Doubles recipe gave 11 kids plenty of dough
I made these Chanukah cookies with my nephew. The ingredients were simple, the recipe was quick (minus refrigeration), and the cookies turned out very tasty.