Description
These iconic sugar cookies utilize a unique dual-fat system of butter and oil to create a dense, soft crumb with a signature rough edge. Finished with a tangy pink sour cream frosting, they offer a scientifically balanced texture that stays tender for days.
Ingredients
- Salted butter, softened
- Neutral oil (canola, vegetable, or grapeseed)
- Granulated sugar
- Powdered sugar
- Baking soda
- Cream of tartar
- Salt
- Sour cream
- Eggs
- Vanilla extract
- All-purpose flour
- Heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, combine softened butter, oil, granulated sugar, powdered sugar, baking soda, cream of tartar, and salt; mix for 1–2 minutes until creamy.
- Add the sour cream, eggs, and vanilla extract, mixing for another 1–2 minutes until the emulsion is stable and smooth.
- Gradually add the flour, mixing only until no dry streaks remain to avoid developing excessive gluten.
- Scoop dough into 3-tablespoon portions (using a #20 scoop), roll into balls, and place on the prepared sheets.
- Spray the bottom of a flat glass with cooking spray, dip it in granulated sugar, and press each dough ball to a thickness of 1/4 to 1/2 inch to create rough edges.
- Bake for 7–9 minutes until edges are set, noting that centers may look slightly under-baked.
- Cool on the pan for several minutes before transferring to a rack; once completely cool, top with a frosting made of beaten butter, sour cream, vanilla, powdered sugar, and a splash of cream.
Notes
For the most authentic experience, serve these cookies chilled; the cold temperature creates a delightful snap in the frosting that contrasts beautifully with the soft base. Always weigh your flour if possible to prevent the cookies from becoming dry or crumbly.
- Prep Time: 1 hour
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American