Sugar Cookie with Sugar Cookie Frosting #dessert #sugarcookie #sugarcookierecipe #sugarcookiefrosting

While i really like this cookie plain, it shines brightest once opaque. you’ll use any variation of ice flavors, however we have a tendency to happen to like the one within the formula above! 🙂 I don’t suggest this cookie for cut-out sugar cookies. it’ll unfold slightly and there area unit undoubtedly higher recipes for that purpose.
I recommend employing a stand mixer for this cookie formula as you actually want the ingredients to be equally incorporated and to be mixed simply long enough. I watch my mixer pretty shut on balance ingredients area unit additional and await it to drag far from the edges of the bowl. (much like dough does)

I conjointly wish to ensure they’re as consistent in form and size as doable. employing a scoop makes this possible! merely scoop the dough then level it on the facet of the bowl. Drop the dough onto a parchment-lined cooking utensil. Once your sheet is full, roll every ball in your clean hands till they’re spherical and sleek. Then, with a room glass that has sugar on rock bottom, depress into the cookie dough ball. Repeat that on all of your cookies and that they can all start off a similar size!

INGREDIENTS

SUGAR COOKIE

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

SUGAR COOKIE FROSTING

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

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.