Sugar Gems Recipe
Sugar Gems Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you don't have much luck with rolled sugar cookies, give these a try. Oil and confectioners' sugar give them a unique crispness.
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup shortening
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • Additional sugar or colored sugar

Directions

In a large bowl, cream the shortening, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls; dip tops in sugar or colored sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 7 dozen.
Originally published as Sugar Gems in Best of Country Cookies 1999, p69

Nutritional Facts

2 each: 170 calories, 10g fat (2g saturated fat), 10mg cholesterol, 61mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein.

  • 1 cup shortening
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • Additional sugar or colored sugar
  1. In a large bowl, cream the shortening, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
  2. Roll into 1-in. balls; dip tops in sugar or colored sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 7 dozen.
Originally published as Sugar Gems in Best of Country Cookies 1999, p69

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danielleylee User ID: 4484886 254324
Reviewed Sep. 19, 2016

"I used this recipe for a cookie bar. I had these cookies plated with butter cream frosting and fresh blackberries, kiwi, and red raspberries. My party built little cookie sandwiches. Everyone loved these cookies. I cut the recipe in half since it mentioned it yields 7 dozen. However when I cut the recipe in half and used a size # 60 scoop the recipe only yielded 18 cookies. Next time I will make the recipe as noted. The only thing I kept the same was I still used 1 tsp of vanilla. These cookies had the perfect texture, soft, chewing and sturdy for the frosting."

MY REVIEW
nancianciolo User ID: 1449539 25356
Reviewed Oct. 22, 2009

"I've made these many times. They're like an old fashioned sugar cookie. Yum!"

MY REVIEW
b_layman_32 User ID: 723 31405
Reviewed Oct. 30, 2008

"According to the Best of Country cookies cookbook it is 1 teaspoon of cream of tartar."

MY REVIEW
carolyne greenough User ID: 2847844 80525
Reviewed Feb. 13, 2008

"ingredients does not call for cream tarter, but directions does. what amount of cream?"

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