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–+ servings

BEST Sugar Cookies

Teresa Ambra
The most luscious and decadent frosted sugar cookie you will ever eat! This recipe is made with both almond and vanilla extracts and iced with a thick powdered sugar icing to die for! They're perfect for holiday parties or Christmas Cookie Exchanges.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60

Ingredients
  

COOKIES:

  • 1 cup unsalted butter
  • 1 cup canola oil
  • 2 cups sugar
  • 1 cup powdered sugar
  • 5 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. sea salt
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. baking soda
  • 2 large eggs beaten

ICING:

  • 1 lb. confectioners’ sugar
  • 1 tbsp. powdered milk
  • pinch salt
  • 1 cup Crisco shortening no substitutes
  • 1/4 cup water

Instructions
 

COOKIES:

  • Mix butter, oil, sugars, extracts, eggs salt, cream of tartar and baking soda with an electric mixer until very well combined.
  • Add flour and stir into sugar mixture until ingredients are thoroughly mixed.
  • Chill dough at least one hour.
  • Roll cookie dough into balls.
  • Place on greased cookie sheets.
  • Bake at 350° for 12-15 minutes or until cookies are done.
  • (See notes below).

ICING:

  • Thoroughly mix confectioner’s sugar, powdered milk and salt.
  • Cream shortening and dry ingredients.
  • Gradually add water and beat at high speed until fluffy.
  • (Can add food coloring and sprinkles if decorating for the holidays).

Notes

NOTE: Recipe may be cut in half.
NOTE: If you don’t wish to add icing, place cookie dough balls on prepared cookie sheets. Dip the bottom of a glass in sugar and press cookies down to flatten them. Bake as directed above.
NOTE: I used about 1 ½ tablespoonfuls of cookie dough for each cookie.
NOTE: Rotate racks every 8 minutes of baking time. My cookies took about 22-24 minutes to bake completely.
NOTE: I used about 1 to 2 tablespoonfuls of icing on each cookie. I used about one teaspoon sprinkles and/or about ¼ teaspoon of colored sugar for each cookie. I very gently patted down the sprinkles or sugar into the icing on top of each cookie so the sprinkles and/or sugar would adhere to the icing better.
NOTE: You need about 1 ½ batches of icing for each batch of cookies.
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Keyword cookie, dessert
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