Sugar Cookies with Sour Cream Frosting

Notes: these cookies are different than a more traditional rolled/cut-out sugar cookie. If dough is a little sticky or difficult to form after mixing, place in the fridge for 15 or 20 minutes to firm it up. These cookies are great served cold. 

Makes 4-5 dozen cookies.

Cookies:
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
1 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour

Forming Dough:
1/4 cup sugar
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Cream butter, vegetable oil, sugars, water, and eggs together in a large mixing bowl. Add dry ingredients and mix until combined. Roll dough into golf ball sized balls and place on a baking sheet that has been lined with parchment or a baking mat.

On a small plate, mix together the 1/4 cup sugar and 1/2 teaspoon salt. Wet the bottom of a small glass and stick in the sugar/salt mixture. Using the coated bottom, firmly press into the center of the dough balls. The dough should spread past the edges of the cup, forming rough edges. Cookies should still be thick but flattened.

Bake in preheated oven for about 8 minutes, until just barely starting to brown on the bottom. Cool on pan for a few minutes, then move to a cooling rack. Once cool, place in fridge until ready to frost and serve.

Frosting:
1/2 cup butter, softened
3/4 cup sour cream

1 teaspoon vanilla

About 6 cups of powdered sugar
1 teaspoon salt
1-2 tablespoons milk

Cream butter until light and fluffy. Cream in sour cream, vanilla, and salt. Slowly add in powdered sugar, about 1/2 to 1 cup at a time. When frosting gets thicker, add a splash of milk, about 1 tablespoon to start. Mix until well incorporated. Continue adding powdered sugar, just a little at a time, until desired consistency is reached.