Recipe courtesy of NoBIGGIE

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Cookie Ingredients:

• 6 cups flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cream of tarter
• 2 sticks salted butter, room temperature
• 3/4 cup vegetable oil
• 1 1/4 cup sugar
• 1 cup powdered sugar
• 2 Tbsp water
• 2 eggs, room temperature
• 1 tsp vanilla

Icing Ingredients:

• 1 stick salted butter, room temperature
• 1/3 cup sour cream
• 1/4 tsp salt
• 2-3 Tbsp milk
• 4 cups powdered sugar
• 1/4 tsp vanilla
• 1 – 2 drops food coloring
• Sprinkles

Cookie Directions:

Preheat oven to 350 degrees. In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside. In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined. Using a 1 1/2 inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe. Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter. Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough. Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan, or you can gently move the cookies onto a cooling rack and let them cool completely this way.

Icing Directions:

Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. Then add the sprinkles. These cookies are served chilled because of the sour cream in the frosting.