Who doesn’t love a good sugar cookie?
There are so many varieties of sugar cookies, so it’s hard to name what I would consider my favorite recipe. I have one recipe I like to use for the holidays, you know, the kind that you roll out, cut, and frost all cute with the different frostings.
But, sometimes, I want to make an easy sugar cookie that isn’t overly sweet. And this cookie…is that cookie
Seriously these are SUPER easy, delicious, and just the right combination of chewy and crunchy. The center is soft, but the edges are crusty in a wonderfully, sugary way.
I know that I usually post about cupcakes, but I had to post a recipe this week and I wasn’t feeling cupcakey.
1/2 tsp. Baking Soda
1/2 tsp. Cream of Tartar
1 tsp. Kosher Salt
5 1/2 c. AP Flour
1 c. Salted Butter, softened
3/4 c. Canola Oil
1 1/4 c. Baker’s Sugar
3/4 c. Powdered Sugar
2 T. Water
1/4 c. Granulated Sugar
1/8 tsp. Salt
1) Preheat your oven to 350 degrees. Line your cookie sheets with parchment paper or spray with cooking spray
2) In a large bowl, sift together the baking soda, cream of tartar, salt, and flour. Set aside.
3) In the bowl of your standup mixer. Cream the butter, oil, sugars, water, and eggs on medium speed until the lumps go away
4) Slow down your mixer and slowly add the flour mixture until just combined.
5) Form cookies into golf ball-shaped balls and place on cookie sheets.
6) On a shallow plate, combine granulated sugar and salt. Dip the bottom of a glass into the sugar and press down each cookie. Go ahead…smoooosh it down so that it breaks the edges. You’ll know when you see it
7) Bake for about 8-9 minutes. The cookies should NOT be brown, but the bottoms may have a golden tint to them.
8) Let cool on a wire rack. You can frost them now…OR you can wait to til they’re cold. Choice is yours
Sour Cream Frosting
1/2 c. Salted Butter
3/4 c. Sour Cream (full fat please)
1 tsp. Kosher Salt
2 lb. Powdered Sugar
1/8 – 1/4 c. Whole Milk
1) In the bowl of your standup mixer cream the butter and sour cream together until no longer lumpy. It should take about 2-3 minutes
2) Add salt and gradually add the powdered sugar.
3) If your frosting is too thick, add some milk. If it’s too thin, add more powdered sugar. You get the idea.
4) Once done, you can frost your cookies using a simple spoon. Nothing fancy schmancy
These cookies can be served cold or at room temp. Doesn’t matter. But, if you want to ask me my preference, I’d say cold.