The Best Sugar Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 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
Description
The Best Sugar Cookies combines all-purpose flour, salt, baking soda, and cream of tartar with a creamy mix of butter, vegetable oil, granulated and powdered sugars, eggs, and vanilla extract to form a soft dough. The dough balls are rolled in sugar and flattened with a sugared glass to achieve an even thickness before baking. This technique yields cookies with a tender crumb and delicate sweetness.
The frosting is a classic vanilla buttercream made with butter, vanilla extract, salt, milk, and powdered sugar, finished with a few drops of red food coloring. The frosting adds sweetness and a creamy texture contrast to the mildly spiced cookie base.
Cookies are best served chilled or at room temperature. Storing them covered in the refrigerator helps maintain their texture and flavor, making them enjoyable over several days.
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 tartar
- 1 cup butter room temperature, salted
- 1 ½ cups granulated sugar divided
- 1 cup powdered sugar
- 3/4 cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract cake batter extract is my favorite one to use, or cake batter extract
FROSTING
- 1/2 cup butter room temperature, salted
- 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
- Cookies are enjoyable served cold or at room temperature; storing them covered tightly in the refrigerator helps preserve freshness.
- Dipping the glass bottom in water before sugar helps prevent dough from sticking when flattening the cookies.
- Rolling two scoops of dough into one ball creates a larger cookie with a tender center.
User Reviews
Overall Rating
5
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