Updated: Mar 21, 2022
I know that when I say, "The Best Sugar Cookies" you may be rolling your eyes like, "Yeah Cortney, we've read five other blog posts that claim the same thing: that their recipes are the best. So to be clear, when I say these are the best, I mean:
These sugar cookies are my favorite
They are my customers' favorite
And more importantly, if you are running a cake business, they sell like hot cakes.
Here's the scoop. Whether you are trying to start your own dessert business, or you just need this cookie recipe. This will do both! And yes, you have my permission to take this sugar cookie into your menu.
They are NOT your Mrs. Fields mouth full of fluff cookie so if that's your thing we can part ways right now and I won't be offended. These cookies are dense. They have a slight crisp around the edges with a wonderful, chewy bite in the center, a cream cheese frosting, and are best served straight out of the freezer. Now if that sounds like heaven in your mouth, then you are my people.
Now, to say this is a freezer-friendly recipe is an understatement. This is a freezer-more than friends recipe. There are two really big keys to mastering this recipe and if you mess-up either one, it will ruin the batch. The two keys are:
Under Bake These Cookies. Trust me, and let it sink in. You want a little center of the cookie to be doughy. It is very important and I still have a hard time resisting a longer bake time. Watch the video and pull your cookies out when they match the done-ness shown in the video.
Store These Cookies In The Freezer And Eat Them Cold. Again, trust me. These sugar cookies belong in the freezer. The freezer and these cookies are more than friends. . . they are high school sweet hearts, okay? In order to achieve this amazing texture and taste and overall cookie experience, you need to keep them in the freezer and eat them cold!
Okay, here it is! Scroll to bottom for video instructions.
1 CUP SALTED BUTTER (ROOM TEMP)
1 1/4 CUP SUGAR
3/4 CUP POWDERED SUGAR (PRO TIP: Weigh this ingredient instead of measuring. 3oz)
3/4 CUP CANOLA OIL
2 TBS SOUR CREAM
1 TSP IMITATION BUTTER FLAVOR
1 TBS MEXICAN VANILLA
1/2 TSP BAKING SODA
1/2 TSP SALT (Heaping)
1/2 TSP CREAM OF TARTAR (Heaping)
6 - 7 CUPS FLOUR (You want most of your dough to come off the bottom of the bowl)
1 8 oz PKG CREAM CHEESE
1 C BUTTER
32 OZ POWDERED SUGAR