One minute I’m thinking, “We need to eat more vegetables and go to the gym.” The next minute, it’s “Today is a good day to make cookies!” Sigh. Mostly I just wanted to make cookies but then they’re in the house… Thankfully I have lots of people to share them with! These frosted sugar cookies are perfect for any occasion. Since it’s nearly Easter, I chose lavendar and pink gel coloring for the buttercream frosting and Easter sprinkles.
This sugar cookie recipe is super quick and easy to make. They go together like nothing and they are spectacular. It’s not a soft cookie like the popular boughten ones. It’s more of a crisp, rich buttery cookie. They do not need to be frosted. You can certainly eat them as a traditional sugar cookie.
- 1 cup butter
- 1 cup oil
- 1 cup powdered sugar
- 1 cup granulated sugar, plus some for rolling cookies
- 2 eggs, beaten
- 1 tsp, vanilla
- 5 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- FROSTING
- 2/3 cup butter, softened
- 2 lbs powdered sugar
- 1/2 cup milk
- 1 tsp vanilla
- Cream together butter, oil, and sugars.
- Mix in remaining ingredients.
- Make 1″ diameter balls and rolls in granulated sugar.
- Slightly flatten with a sugared glass.
- Bake at 375* for about 8 minutes. If they turn golden brown, they are too done.
- FROSTING
- Beat ingredients together. Add coloring if desired. Spread over cooled cookies. Allow frosting to crust before stacking between wax paper.
Nothing says a celebration like frosting and sprinkles!
Since this recipe makes about 3 dozen cookies, I sent some home with my child care families. Everyone gets a taste while they’re fresh and we don’t have too many tempting us all week long.
Happy Spring!