Christmas break is almost here and the hustle bustle of finals is almost over, so what are you going to do with your time? I know what I’ll be doing. I am making sugar cookies, the best ones I have ever had if I’m being humble.
My Grandmother Cheryl is quite the cook and I’ll never forget the first time I tasted her wonderful sugar cookies. If you like the soft pillowy sugar cookies from the grocery store I promise you will like these (they are like 10 million times better). If you have ever had the sugar cookies from Crumbl, they are reminiscent of that.
These soft pillowy cookies are perfect for any Christmas event and will make your friends and family foam at the mouth. These are one of my favorite cookies to make for friends leading up to Christmas because I love showing off how good of a baker I am, although all the credit goes to my grandma for the recipe.
- One cup powdered sugar
- One cup white sugar
- 1 cup buttered (soft not melted)
- Half cup canola oil
- Two eggs
- Two tsp vanilla
- Four cups flour
- One tsp baking soda
- One tsp cream of tartar (This is the secret ingredient)
The dough will be nice and stiff but not sticky. Bake 3-4 to test and if they melt and become thin in the oven add more flour as the batter is probably too runny.
- Half stick of margarine
- Three cups powdered sugar
- 1 tsp vanilla
- Heavy Whipping cream
- Preheat oven to 350
- Roll dough into a ball
- Flatten ball with the bottom of a glass coated in butter and dipped in sugar, just enough to help the baking process shape the cookies into nice round circles (the butter is so the cookie doesn’t stick as you flatten the ball of dough and the sugar on the glass will transfer to the cookie as you flatten it it make a nice sugary top)
- Bake at 350 until light brown or around 12 minutes (Keep a close eye on these as if the overcook the bottom will be to hard and ruin the cookies)
- Allow cookies to cool and begin making frosting
- Melt half stick of margarine
- Add 3 cups powdered sugar
- Add tsp of vanilla
- Gradually add small amounts of whipping cream until the frosting reaches a nice stiff frosting consistency
I usually double the batch of frosting to ensure I do not run out and have a good amount of frosting on each, so I highly recommend doubling the frosting recipe.
- Once cookies are cool and frosting is made you can begin frosting
- Take a decent amount of frosting and coat the top of the sugar cookie
- If you want to add some extra pizazz add food coloring to the frosting mixture, sprinkles or buy a small colored tube of blue frosting and pipe a snowflake on the top of the white frosting (I usually go for the snowflake method and buy a blue gel frosting to contrast the cream white frosting)
I have never tried rolling out this dough and using cookie cutters and I would not recommend doing so if this is your first time making these, as these are pretty tricky cookies. I promise these cookies are worth the time and effort and your friends and family will thank you.