Description
Experience the perfect scientific balance of texture and flavor with these iconic chilled sugar cookies. Featuring a dense, tender crumb and signature jagged edges, they are finished with a tangy pink sour cream frosting for a professional bakery-grade result.
Ingredients
- 227g (1 cup) unsalted butter, softened
- 180ml (¾ cup) vegetable oil
- 250g (1 ¼ cups) granulated sugar
- 90g (¾ cup) powdered sugar
- 30ml (2 tablespoons) water
- 2 large eggs
- 688g (5 ½ cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 113g (½ cup) butter
- 30g (2 tablespoons) sour cream
- 1 teaspoon salt
- 480g (4 cups) powdered sugar
- 3 to 4 tablespoons milk
- Red food coloring
- ½ cup extra granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a large mixing bowl, combine softened butter, vegetable oil, 250g granulated sugar, 90g powdered sugar, and water; cream on medium speed for three minutes.
- Add the eggs one at a time, mixing for 30 seconds after each addition to ensure a stable emulsion.
- Whisk together the flour, baking soda, cream of tartar, and 1 teaspoon of salt in a separate bowl, then gradually incorporate into the wet mixture on low speed.
- Divide the dough into 24 golf-ball-sized portions (approx. 50g each) and roll each in the additional granulated sugar.
- Place dough balls on the baking sheet and press firmly with a flat-bottomed glass until the edges are jagged and the center is 1/2-inch thick.
- Bake for 8 to 10 minutes until the edges are set but the centers remain matte; cool on the pan for 5 minutes before moving to a wire rack.
- Prepare the frosting by creaming 113g butter, sour cream, and salt, then gradually mixing in the 480g powdered sugar and milk until smooth and tinted pink.
- Spread a generous layer of frosting onto the centers of the completely cooled cookies and refrigerate for two hours before serving.
Notes
To ensure the most consistent texture, use a digital scale for your dry ingredients as volumetric measurements can vary significantly. For the signature jagged edge, try chilling the bottom of your pressing glass in ice water and drying it between cookies to prevent the dough from sticking.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American