Copycat Crumbl Chilled Sugar Cookie
chilled and frosted in pink (or your favorite seasonal color), these are just like the famous cookie shop's sugar cookie
Ingredients
Sugar Cookies
- 1 c butter softened
- 1 1/4 c sugar
- 3/4 c powdered sugar
- 3 eggs
- 1/2 c canola oil or vegetable oil
- 1 t cream of tartar
- 1 t salt
- 5 1/2 c flour
Sugar Cookie Frosting
- 1/2 c butter softened
- 3/4 c sour cream
- 4-5 c powdered sugar
- 1/4 t salt
- 1-2 drops red food coloring
Instructions
Sugar Cookie
- Preheat oven to 350°
- In a large mixing bowl, combine butter and sugars and use an electric mixer to combine ingredients
- While continuing to mix, slowly add oil and eggs and mix well
- Add dry ingredients (flour, cream of tartar, salt) to the bowl and mix until dough pulls away from the sides and forms a ball
- Scoop out uniform balls of dough and roll into smooth balls, placing onto a parchment-lined cookie sheet, leaving a bit of space between each cookie.
- Wet a clean dishcloth, lightly squeeze out, and fold into fourths. Prepare a shallow bowl with 1/4 c granulated sugar.
- Flatten cookies with a smooth-bottomed glass that is just smaller than the size you desire for your cookies. Press the glass onto the damp dishcloth, then into the granulated sugar, and then press into a cookie until the outer edges of the cookie slightly rise up the edges of the glass. Repeat for every cookie.
- Bake for 10-12 minutes or until cookies appear set and edges are just starting to brown.
Sugar Cookie Frosting
- In a medium bowl, combine butter, sour cream, and salt and beat until smooth.
- Add about half of the powdered sugar, and then add smaller amounts at a time and stop when icing is your desired consistency for spreading or piping onto cookies.
- Add in a 1-2 drops of food coloring, or more as desired.
- Spread onto cooled cookies using an offset spatula, or fill pastry bags and pipe designs onto the cookies.