Iced Sugar Cookies

Iced Sugar Cookies

Apparently this is National Customer Service Appreciation Week. Because in the US we have a week or a day for everything. I’ve been wanting to try this recipe for months. I used this ‘holiday’ as an excuse to bake them and take them in to work. They turned out really, really good.

Courtesy of:

1 c. butter softened
3/4 c. vegetable oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
2 eggs
5 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
*extra sugar for pressing cookies
For the Frosting:
1/2 c. butter softened
3/4 c. sour cream
dash of salt
1 1/2 – 2 lbs. powdered sugar
1-2 Tbsp. milk or as needed, to taste
food coloring of your choice


Preheat oven to 350-degrees.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt.
Mix well and slowly add to the butter/sugar mixture until combined and doughy.
Roll dough into golf-ball sized balls and place on non-stick cookie sheet.
Spray the bottom of a water glass with cooking spray
Dip the bottom of the glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie.
Press lightly because you don’t want your cookie to be too thin.
Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:
Cream together butter, sour cream, and salt.
Slowly add powdered sugar and mix until desired consistency (you may not need it all).
Add milk to thin if needed.
Mix in food coloring to desired hue.
Spread over cooled cookies and serve!