Cheryl and Co. Cookiesamy
A big batch of big thick sugar cookies. These are THE big soft sugar cookies. Frost them while warm.
- 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
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.
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.
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.
Source: Cheryl and Co.