Today it’s all about how to make the best sugar cookies ever. If I’m on a health kick I use freshly ground whole wheat flour otherwise it’s white bread flour. Whole flour and white bread flour ones taste the same to me as long as the wheat is hard white wheat, not red. I love to make sugar cookies that do not need to be rolled out and cut. The reason I love this recipe is that I can use my purple (1/8 cup) cookie scoop and it makes the perfect size sugar cookie. I like thick sugar cookies because then they are soft, chewy and moist.
I use my tart pusher to put a dent in these cookies like you would in thick molasses cookies or peanut butter cookies for the chocolate kisses candy to insert. You scoop the dough and make a ball, and then use the tart pusher or anything that you have in your house. The bottom of a small spice jar would work great as well. This soft sugar cookie recipe is an all-time favorite of the family. I love to make sugar cookies that do not need to be rolled out and cut the shapes. I have a printable for you below for the cream cheese frosting as well. You can never have too many kitchen gadgets, right? Norpro 3253 Tart Tamper, Brown
I love to use the purple size cookie scoop because it makes the cookie not too big or too small. Just right! These cookies are a fun family activity to see how everyone can “smash” their ball of dough. Here’s a cookie scooper similar to the one I use all the time: OXO Good Grips Small Cookie Scoop
I frosted them with my cream cheese frosting. I know I should branch out with a different frosting, but it’s still my favorite one.
The Best Sugar Cookies
- 1 cup softened butter (no substitute)
- 3/4 cup oil (I use vegetable oil)
- 2 cups sugar
- 2 tablespoons water
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon sea salt
- 2 teaspoons vanilla
- 5 cups freshly ground hard white wheat flour or white bread flour
Preheat oven to 350 degrees
Cream all the ingredients together except the flour. Slowly add the flour until blended with heavy duty mixer.
Use a cookie scoop (I used the purple-1/8 cup scoop) and place each scoop about two inches apart on greased cookie sheet. Parchment paper or Silpat mat works great too. Next, push the center of the cookies as illustrated above with a small glass bottom or tart pusher but not all the way through. I bake my cookies for 8-10 minutes. (please note *whole wheat takes longer to bake-9-10 minutes).
Cream Cheese Frosting: Frosts one bundt cake or 3-4 dozen cookies or 3 dozen cupcakes. Ingredients: 1/2 cup butter softened 1-eight ounce cream cheese (softened) 3 to 3-1/2 cups powdered sugar 1-2 teaspoons vanilla Instructions: Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.
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