Description

These iconic chilled sugar cookies feature a unique soft, pillowy texture thanks to a blend of butter and oil. Topped with a signature tangy sour cream frosting and finished with rough, cracked edges, they offer a delightful balance of sweetness and texture in every bite.

Ingredients

1 cup unsalted butter, softened
3/4 cup vegetable oil
1 1/4 cups granulated sugar, plus extra for rolling
3/4 cup powdered sugar
2 tablespoons water
2 large eggs
5 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, softened (for frosting)
1/4 cup sour cream
1 pinch salt
3 1/2 to 4 cups powdered sugar
1 to 3 tablespoons milk
1 drop pink food coloring

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Instructions

Preheat your oven to 350 degrees Fahrenheit and prepare a non-stick cookie sheet.
In a large bowl, use an electric hand mixer to cream together the softened butter, vegetable oil, granulated sugar, powdered sugar, and water until the mixture is smooth and light.
Add the large eggs to the butter mixture and mix thoroughly until the batter is creamy and cohesive.
In a separate medium-sized bowl, stir together the all-purpose flour, baking soda, cream of tartar, and salt.
Slowly add the dry flour mixture to the wet ingredients, mixing just until combined without overworking the dough.
Roll the dough into golf-sized balls and roll each ball in a bowl of granulated sugar until evenly coated.
Place the balls on the cookie sheet and use the bottom of a glass to press into the center of each dough ball, creating thick, cracked edges.
Bake for 8 to 10 minutes until the bottoms are very light brown and the centers are matte.
While the cookies cool, prepare the frosting by creaming together softened butter, sour cream, and salt.
Slowly mix in the powdered sugar and milk one tablespoon at a time until thick, then add pink food coloring and frost the center of each cooled cookie.

Notes

For the best results, chill the cookies for at least an hour after frosting to allow the texture to reach its signature refreshing state. If the dough feels too soft to roll, you can refrigerate it for 15 minutes before shaping to make it more manageable. Ensure your sour cream is full-fat for the creamiest frosting consistency.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American