I hate to label anything as best ever because you know that around the corner something else will be the next best ever. This sugar cookie really is one of the best ones I have ever made. My favorite sugar cookie for a long time now has been Aunt Jennie’s Sugar Cookie but this one beat it out today.
Yesterday I stumbled across a copycat recipe for a cookie from a bakery in St. George, Utah so I emailed my friend Linda about it. Knowing she lives in the area if it really was that good she would know all about it. I was right, she immediately emailed me back saying she had their exact recipe and I had to try it. This morning my house was smelling like a cookie palace while these cookies were baking.
I got to thinking about the 4th of July party I am having and decorated the cookies in red, white and blue. If I had stuck to the copycat recipe they should of had pink icing!
Then I thought about what else we were going to have and knew I wanted some fresh fruits and a new strawberry dip I had been wanting to try. Then I decided to arrange it all on a cutting board of the State of Florida I got a few months ago from Epicurean to try out. This is my first year celebrating the 4th in Florida so I think it’s pretty appropriate. I have to tell you I have been loving this cutting board. It makes a wonderful table decoration to serve on. However it is in the kitchen where this cutting board shines. It cleans beautifully and is really tough and durable for such a pretty cutting board. These high quality cutting boards are dishwasher safe, made in the USA and won’t dull your knives. If you are on a gluten free diet, this is the cutting board you want in your kitchen. I think you will be amazed at the quality of these cutting board and the variety they have. I don’t know about you but I have several cutting boards in my kitchen and can always use one more.
Big soft sugar cookies with cream cheese frosting and topped with jimmies.
- 1 cup softened butter (no substitute)
- 3/4 cup oil
- 1 1/4 cups sugar (plus a 1/4 cup for dipping glass into)
- 2 tablespoons water
- 2 teaspoons vanilla
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon salt
- 5 1/2 cups all-purpose flour
- For the Frosting:
- 4 ounces cream cheese
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar, sifted
- 1 teaspoon sea salt
- 2 teaspoons vanilla
- Preheat oven to 325 degrees. Grease cookie sheets.
- Add the butter, oil and sugar to a mixing bowl. Mix until combined.
- Add the water and vanilla. Mix together. Add eggs one at a time.
- Add the baking soda, cream of tartar, salt and flour to the bowl. Mix until thoroughly incorporated.
- Using a medium scoop, make balls of dough. Using a flat bottom glass that has been dipped in sugar, press down on cookies.
- Bake for 10 - 12 minutes. Do not let cookies brown on bottoms. Remove to a wire rack to cool.
- Combine frosting ingredients together. Beat until thick and creamy. Frost cookies and sprinkle with jimmies if using.
source Linda, adapted by me
Disclosure: I received the cutting board from Epicurean for review but the opinions are expressly my own. Oh and before you leave me a comment, I realized just as I went to publish this that I have Florida upside down! (I told you I just moved here.)
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