My new favorite sugar cookie. It’s a copycat.

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This cookie may or may not look familiar. And if you are a Utah native or transplant like myself, you’ve probably heard rumor among the foodies about this delicious little cookie. It will change your life. In so many fantastic ways. I’m already dreaming of other flavor combinations. Stay tuned for those.

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Sugar Cookie

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

1 1/2 cups whole wheat flour

3 1/2 cups all purpose flour

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

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Sour Cream Frosting

1/2 cup butter, soft

1/2 cup sour cream

Pinch of salt

2 tbsp. heavy cream

Red food coloring

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies. Freeze any leftover frosting in a freezer bag. Label well.

Happy Baking!

 

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