It’s my birthday month. And it’s still quarantine. And so to celebrate, I’m going to share with you the best sugar cookie I’ve ever made–it also happens to be the best I’ve ever eaten, but I might be biased.
Sometimes, if you want something done right, you have to do it yourself.
I love a soft cookie with chewiness and a nice butter frosting. This cookie dough recipe is adapted from America’s Test Kitchen–a GREAT website.
So here goes. And you’re welcome. 😉
MARY’S SUGAR COOKIES
COOKIE Ingredients:
- 2 ¼ cups (11 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (10 1/2 ounces) sugar
- 2 ounces cream cheese
- 6 tablespoons butter, melted
- ⅓ cup grapeseed oil or other flavorless oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
FROSTING Ingredients:
- 2 tablespoons butter, very soft
- 3 tablespoons whole milk
- 1 teaspoon vanilla
- tiny pinch of salt
- 16 oz powdered sugar
INSTRUCTIONS
The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies. I use a ice cream scoop to measure out the dough onto the tray.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
Place 1 1/2 cups sugar and cream cheese in large bowl. Pour melted butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla and whisk until smooth. Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each and evenly space on prepared sheets, 12 balls per sheet.
Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes or more before frosting.
Meanwhile make the frosting by beating together the ingredients for the frosting with a hand mixer until smooth and fluffy, if it’s too thick, add a drizzle of milk until you have the consistency you prefer. Alternately you can add a bit more powdered sugar to thicken frosting.
Spread frosting liberally over cookies and enjoy.
