Saturday, May 31, 2014

The best sugar cookies ever!

Hello, my darlings! Would you like a sugar cooking that is so incredibly addicting, one is never enough, even though the consequence of consuming too many could lead to the need for an extra jog around the block, or two, or three...?

But these are soooo worth it. I said that about the last recipe too, didn't I? Well, it's still true. And there is no rolling out cookie dough! Simply drop, smash, bake, and then frost.
A Spin on the Famous “Swig” Sugar Cookies

1 c. butter (unsalted) at room temperature

3/4 c. vegetable Oil

1 1/2 c. sugar

1/2 c. powdered sugar

2 eggs at room temperature

1 tsp. vanilla

2 T water

5 c. All Purpose flour

1 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cream of tarter

In a large bowl, cream the butter, oil, sugars, eggs, water, and vanilla together. In a separate bowl, mix the flour, salt, baking soda, baking powder, and cream of tarter together. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized cookie scoop. Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Dip the bottom of a glass cup into granulated sugar and smash each cookie a bit like you would smash peanut butter cookies. (Tip: I touch the bottom of the glass to the dough in the bowl so the sugar sticks to it, but that is only necessary the first time.) Bake at 350 degrees for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a bit in the center.
Butter Cream Frosting

1 cup butter softened

4-5 cups powdered sugar

1 tsp. vanilla

half and half

Beat soft butter and powdered sugar together until smooth. Blend in vanilla and then just enough half and half to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar as well. Tint frosting with food coloring as desired.

(Note: This recipe is not in Sophia's Cookbook.)


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