Description
These soft and delicious sugar cookies feature a perfectly tender texture and a subtly sweet flavor, made from a blend of all-purpose flour, butter, sugar, and vanilla or cake batter extract. Baked to soft perfection and topped with a smooth, colorful frosting, this recipe yields soft, jagged-edged sugar cookies ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 5 â…“ cups all-purpose flour (about 720 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup salted butter, room temperature
- 1 ½ cups granulated sugar (divided)
- 1 cup powdered sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract or cake batter extract
Frosting
- 1/2 cup salted butter, room temperature
- 1 teaspoon vanilla extract or cake batter extract
- 1/4 teaspoon salt
- 1/3 cup milk
- 5 cups powdered sugar
- 3 to 4 drops red food coloring
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C). Line three large cookie sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar until thoroughly combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer, cream the 1 cup of salted butter, 1 ¼ cups granulated sugar, and 1 cup powdered sugar together on medium speed until the mixture is light and fluffy, about 4 minutes. Slowly add in the vegetable oil while mixing.
- Add Eggs and Extract: Add eggs one at a time, mixing after each addition, then add the vanilla or cake batter extract. Mix until just combined to avoid overmixing.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients in the mixer bowl. Mix on low speed until just combined, ensuring not to overwork the dough.
- Form Cookie Dough Balls: Using a small cookie scoop, scoop two scoops of dough and roll into one ball. Place each ball on the prepared cookie sheets, fitting about nine per sheet.
- Prepare Sugar for Flattening: Pour the remaining 1/4 cup of granulated sugar into a small bowl. Dip the bottom of a 3-inch wide drinking glass into water, then dip into the sugar.
- Flatten Dough Balls: Press the sugared glass firmly onto each dough ball to flatten them to about 1/2-inch thickness, creating jagged edges on the cookies. Repeat for all dough balls.
- Bake Cookies: Bake the cookies for 8 to 9 minutes. Do not overbake to ensure the cookies remain soft. Remove from the oven and allow them to cool completely on the baking sheets.
- Make Frosting: In a large bowl, beat the 1/2 cup butter, vanilla or cake batter extract, and salt with an electric hand mixer until creamy and combined. Add the milk and gradually beat in all the powdered sugar. Finally, mix in 3 to 4 drops of red food coloring until the color is well incorporated.
- Frost Cookies: Once the cookies have cooled, frost them with the prepared frosting. Serve and enjoy your soft sugar cookies!
Notes
- Use cake batter extract for a fun twist on classic vanilla flavor.
- Do not overbake the cookies; they are meant to be soft and tender.
- Cookies can be stored covered either at room temperature or in the refrigerator until frosted.
- For uniform cookies, use a cookie scoop and consistent flattening technique.
- Adjust food coloring to your desired shade for the frosting.
