The Best Sugar Cookies
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
27
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Course
Dessert, Snacks, Baked Goods, Others
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Cuisine
American
The Best Sugar Cookies
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Soft and delicious frosted sugar cookies that will become a family-favorite!
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Ingredients
- 5 ⅓ cups all-purpose flour ( I use 720 grams of all-purpose flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 cup salted butter room temperature
- 1 ½ cups granulated sugar divided
- 1 cup powdered sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)
FROSTING
- 1/2 cup salted butter room temperature
- 1 teaspoon vanilla extract OR cake batter extract
- 1/4 teaspoon salt
- 1/3 cup milk
- 5 cups powdered sugar
- 3 to 4 drops Red food coloring
Instructions
- Preheat oven to 350° F. Line 3 large cookie sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, salt, baking soda and cream of tarter. Set aside.
- In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract (or cake batter extract). Mix until just combined.
- Gradually add flour mixture to the wet mixture until just combined.
- Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
- Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
- Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes these cookies soft!) Remove from oven and allow to cool on the baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)
FROSTING
- Place butter, vanilla extract (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and mix again until color is thoroughly blended in.
- Frost cookies. Serve and enjoy!
Notes
- Recipe updated 2/25
- *These cookies are amazing served at room temperature or cold. We prefer to store them covered tightly in the refrigerator then eat them frosted and cold! Yum
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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