Best Sugar Cookie With Frosting

Fortunately, my mom found the BEST Sugar Cookie recipe years ago and we’ve been making them ever since. In fact, they are so good that we get requests to make them for different events and/or wedding receptions. They’re really just that good. In my opinion, the reason this cookie recipe is so good is because it meets all of my above requirements.
How to Make Sugar Cookies

Since my mom had these cookies down to a science, I was always a little intimidated to try this recipe. I’m glad I got over that, because we make them all the time now. Here are some tips and tricks to make sure these cookies turn out nice and soft:

    When making your dough, do not handle it too much. Over-mixing the dough can make it tough.
    Roll out the dough to about 3/8″ thick. Thinner dough will cook too fast, making crunchy cookies.

Make sugar cookies by creaming together the butter, cream cheese, sugars, egg and almond extract in a large bowl. Mix until fluffy. In another bowl, combine flour, baking powder and salt.

Add the dry ingredients to the wet ingredients and stir until soft dough forms.

Roll out the dough onto a floured surface to about 3/8″ thick. Cut with a cookie cutter and bake for 8-10 minutes.

Best Sugar Cookie With Frosting
Just made them this weekend for a family event. I followed the recipe and boy was it easy to make. They are moist and delicious. Everyone really enjoyed them. I’m already getting requests to make them for the next family event.

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins

Ingredients

Sugar Cookie

•     1 cup (2 sticks or 226g) unsalted butter, softened
•     3 (6 ounces) eggs, room temperature
•     3/4 cup (94g) confectioners sugar
•     1 teaspoon cream of tartar
•     3/4 cup (168g) vegetable oil
•     1 1/4 cups (250g) granulated sugar
•     5 1/2 cups (688g) all-purpose flour
•     1 teaspoon salt

Sugar Cookie Frosting

•     1/2 cups (113g) unsalted butter, softened
•     4-5 cups (440-550g) confectioners sugar
•     3/4 cups (173g) sour cream
•     red food color
•     1 teaspoon salt

Instructions

Sugar Cookie

1. Preheat oven to 350°F.
2. In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined.
3. Drizzle in oil and pour in eggs and mix well.
4. In a bowl add the cream of tartar and salt to the flour and roughly sift.
5. Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
6. Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet.
7. Roll out each cookie dough ball until it is smooth and round.
8. Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
9. Bake for 8-12 minutes or until edges are just slightly starting to brown and center no longer appears wet.

Sugar Cookie Frosting

1. In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, sour cream, and salt.
2. Once ingredients are fully incorporated, start adding the confectioners sugar, about a 1/2 cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add some milk to loosen)
3. Add in a few drops of red food coloring for the soft pink color.
4. Spread on cooled cookies using an offset spatula.

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