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Cheryl and Co. Cookies


A big batch of big thick sugar cookies. These are THE big soft sugar cookies. Frost them while warm.

servings:Makes 75 cookies


Sugar Cookies
  • 6 egg yolks
  • 4 eggs
  • 2 cups butter, softened
  • 2 1/2 cups white sugar
  • 7 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 4 cups confectioners’ sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon hot water or as needed
Cheryl and Co. Cookies photo


  • 1

    In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.

  • 2

    Preheat the oven to 375 degrees. Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.

  • 3

    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make frosting, mix together the confectioners’ sugar, oil and 1 teaspoon vanilla until smooth. Gradually add enough hot water to achieve a spreadable consistency.


Add almond extract and they taste like cookies by design.



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  • Matty

    by , November 6, 2012

    Cookies came out great... But the icing in this recipe did not. It made no senke and just did not worl-- no butter?

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