Simply Sugar Cookies

There are Walmart stores everywhere, so I know that you are all familiar with the packaged, frosted sugar cookies that they sell in their bakery. Dude, I LOVE those cookies! Not a huge fan of the frosting…. but the cookies are the best.

Being the experimenting chef that I am, I knew it was ultimately going to be up to me to find a recipe to make these delightful munchies at home. I have tried hundreds of different sugar cookie recipes and found several different flavors and textures. Many of them were wonderful, yet, they were missing that je ne sais quoi.

A couple of weeks ago I was on the Taste of Home website looking at recipes and came across one for Amish Sugar Cookies. What made me want to try this recipe was the fact that it had a whole cup of butter (can we say “Yum!”?), and that it called for equal parts regular sugar and powdered sugar. Of course, if you know me, you know that I made a few tweaks to the original recipe (click here to see original). I didn’t do much to this one, but here is what I did:

Ingredients

• 1 cup salted, sweet cream butter – softened and cut into chunks

• 1 cup vegetable oil

• 1 cup sugar

• 1 cup powdered sugar

• 2 large eggs

• 1 tsp vanilla extract

• 4 ½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cream of tartar

• ¾ cup decorative sprinkles of your choice

In the bowl of a stand mixer, cream the butter, oil, and sugars. Beat the eggs and vanilla in until just blended. In a separate container, whisk the flour, baking soda, and cream of tartar together and then slowly add it to the creamed mixture. You may have noticed that the original recipe did not have sprinkles. This is one of my tweaks. Stir them in with a spoon or rubber spatula, being careful not to over mix the dough.

Here is another little something I did a wee bit different than the original recipe. You will notice that the texture of the dough, at this point, is like wet sand. I wanted to firm it up a little, so I pushed it all down in the bowl, covered it in plastic, and put it in the fridge for an hour.

You will totally be able to tell a difference in the dough when you take it out of the refrigerator. The butter sets up in the cold and you will be able to form them into balls that hold together instead of crumbling. This recipe is not for rolling out and using cookie cutters, but I think that it would work well in a cookie press. If I try a press, I will do an update. If you try one, leave a comment and tell us about your experience.

Make sure your oven is set to 375˚.

Form the dough into 1” balls and place on a sheet pan about 2” apart. Bake for 10-12 minutes or until the edges start turning golden brown. Let them cool on a rack for 10 minutes and then, if you can keep them from disappearing, store in an airtight container.

#happysprinkles #walmartsugarcookies #sugarcookies #comfortfood