Show mom a little sweetness
Growing up there was nothing better than walking through the door after school and smelling freshly baked cookies. We always knew our mom loved us, but, somehow, those freshly baked cookie made it all the more tangible. Because, as a child it’s hard for us to see that laundry and dishes equal love.
For most of us, making something from scratch takes time—time we don’t alway have. Giving mom something that she know is/was a sacrifice is a sweet way to reminder her that you’re returning the favor for all those times she expressed her love for you.
Now these sugar cookies are the grown-up equivalent to chocolate chip cookies. These cookies are decadent without making you feel guilty for ruining your diet. Trust us, everybody is going to love them and we have a feeling that they’re going to become your go to sugar cookie recipe.
Best Sugar Cookie Recipe
6 cups flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tarter
2 sticks (1 cup) salted butter, room temperature
¾ cup vegetable oil
1¼ cup white sugar
1 cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla
1 stick salted butter, room temperature
⅓ cup sour cream
¼ teaspoon salt
2-3 tablespoons milk
4 cups powdered sugar
¼ teaspoon vanilla
Preheat over to 350 degrees F.
In a bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.
In a mixing bowl, cream together the butter and sugar for 2 minutes.
Slowly add the oil to the mixture, continue beating.
Add the water and vanilla.
Beat in eggs at one at at time. Mix well.
Slowly add the dry ingredients, mixing until combined.
Roll out the dough, until 1/2 inch thick.
Cut out circles.
Dust tops of cookies with white sugar.
Bake cookies for 8 minutes. Do not overbake!
Completely cool before frosting.
Cream together butter, sour cream, and salt.
Add 1 cup of powdered sugar at a time, alternating with the milk.
Add vanilla and food coloring.
Spoon a dollop of frosting onto each cookie. Using the backside of the spoon, spread the frosting.
To create the marbled effect, drop drops of a different color onto the cookie.
Using the back of the spoon, drag and swirl the two frosting.
Let the frosting dry and store in an air-tight container in the fridge. Use parchment sheets between the stacked cookies. Serve them chilled due to the sour cream in the frosting. These cookies also freeze well.