Back in June, a few girls and I hosted a baby sprinkle for my sister-in-law, and one of the girls brought some AMAZING sugar cookies from a store in Oklahoma. Anyone who spent any time at all with me in the weeks following that shower will tell you that I couldn’t quit talking about these cookies! Since I couldn’t get my hands on the real-deal here in Texas, I decided to test out a few recipes in hopes of nailing the right consistency of these life-changing cookies that were equal parts soft, buttery and the perfect amount of sweet.
I love that these cookies were small, because it makes them feel a *little* bit lighter for summer. If you like a bigger cookie though, you just make your balls of dough a little larger and adjust your baking time slightly.
I made these for the 4th of July (hence the red, white and blue sprinkles), but just switch up the sprinkle colors and they become appropriate for any occasion.
I also love that the icing hardens up a little, because you can more easily stack the cookies without making a huge mess.
While these weren’t exactly the Oklahoma-grocery-store-sugar-cookie I was going for, they didn’t disappoint and will certainly do in a pinch! That being said, if you have a sugar cookie recipe you think I need to try, you know where to find me! (…in my kitchen, licking the bowl of my stand mixer!) 😉
Ingredients for the cookies (via Back to Her Roots)
2 sticks (1 cup) butter, softened
1 cup sour cream
1¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
6 cups all purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt (omit if using salted butter)
Ingredients for the frosting (via The Other Side of Fifty):
1/2 cup solid vegetable shortening (Crisco)
1/2 cup butter, softened
1 tsp clear vanilla
4 cups sifted confectioners’ sugar (approximate 1 lb)
3 Tbsp meringue powder
2 Tbsp milk
To make the cookies:
Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside.
In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color.
Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mixing well after each.
To form drop cookies: using damp hands, roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat. (I used a plastic spoon because the glass kept sticking to my dough.)
To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until ¼” thick. Using a biscuit cutter, cut cookies and place 2″ apart on the prepared cookie sheet.
Bake cookies in preheated oven for 5-7 minutes (and watch them like a hawk!), until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.
To make the frosting:
Sift together confectioners’ sugar and meringue powder.
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape down beater and sides and bottom of bowl often. When all sugar has been beaten in icing will appear dry. Add milk and beat on medium speed until light and fluffy. Keep icing covered while decorating as it dries out quickly.