Recipe Adapted from Favorite Family Recipes
INGREDIENTS
For the Cookies:
1 c. butter, softened
3/4 c. canola oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
2 eggs
1 tsp almond extract
5 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
For the Frosting:
1/2 c. butter, softened
3/4 c. sour cream
1/2 tsp almond extract
dash of salt
1 1/2 - 2 lbs. powdered sugar
1-2 Tbsp. milk (or as needed, to taste)
DIRECTIONS
For the Cookies:
1 c. butter, softened
3/4 c. canola oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
2 eggs
1 tsp almond extract
5 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
For the Frosting:
1/2 c. butter, softened
3/4 c. sour cream
1/2 tsp almond extract
dash of salt
1 1/2 - 2 lbs. powdered sugar
1-2 Tbsp. milk (or as needed, to taste)
DIRECTIONS
For the Cookies:
Preheat oven to 350-degrees.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. Then add almond extract, and mix thoroughly.
In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
Roll dough into golf-ball sized balls and place on cookie sheet lined with parchment or a silpat.
Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie to about 1/2 inch in thickness.
Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the Frosting:
Cream together butter, sour cream, extract, and salt. Slowly add powdered sugar, and mix until desired consistency (you may not need all of it). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve! Store in an airtight container in the refrigerator to get that soda shop experience.
Guys, I am slowly increasing my A1C with the addition of SodaBomb! in Roosevelt- they are fantastic! Thankfully, they do not have Sugar Cookies every day like those other soda shops (Sodalicious, Swig) and I can keep myself in check. BUT their sugar cookies are vanilla flavored- still delicious- but they don't quite live up to the amazingness that is a Sodalicious Sugar Cookie… sorry Swig, the one time I gave you a chance-at the original, your sugar cookies were meh. Anyway, I had to find something to fill in the void, and I finally gave making some myself a chance. I'm SO glad that I did. These are SO good! If you are a monster, and do not like Almond Extract, go ahead and make them with Vanilla- just know that they won't be as good! Also, these get SO MUCH BETTER after sitting in the refrigerator over night.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. Then add almond extract, and mix thoroughly.
In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
Roll dough into golf-ball sized balls and place on cookie sheet lined with parchment or a silpat.
Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie to about 1/2 inch in thickness.
Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the Frosting:
Cream together butter, sour cream, extract, and salt. Slowly add powdered sugar, and mix until desired consistency (you may not need all of it). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve! Store in an airtight container in the refrigerator to get that soda shop experience.
Guys, I am slowly increasing my A1C with the addition of SodaBomb! in Roosevelt- they are fantastic! Thankfully, they do not have Sugar Cookies every day like those other soda shops (Sodalicious, Swig) and I can keep myself in check. BUT their sugar cookies are vanilla flavored- still delicious- but they don't quite live up to the amazingness that is a Sodalicious Sugar Cookie… sorry Swig, the one time I gave you a chance-at the original, your sugar cookies were meh. Anyway, I had to find something to fill in the void, and I finally gave making some myself a chance. I'm SO glad that I did. These are SO good! If you are a monster, and do not like Almond Extract, go ahead and make them with Vanilla- just know that they won't be as good! Also, these get SO MUCH BETTER after sitting in the refrigerator over night.
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