The BEST sugar cookies recipe with icing (updated)

SERVINGS: 20

 Makes about 2 dozen cookies

INGREDIENTS-

For The Cookies

• 14 Tbs butter, softened (not melted)

• 1 1/2 cups sugar

• 1/2 cup brown sugar

• 1 Tbs oil

• 2 tsp vanilla extract

• 1/4 cup sour cream

• 2 eggs +

• 1 egg yolk

• 1 tsp baking soda

• 1/2 tsp salt

• 1 3/4 cup cornstarch

• 3 cups flour

  
  

For The Icing

• 1 1/2 cups powder sugar

• 1 Tbs meringue powder

• 4 Tbs water

• 1/2 tsp vanilla extract

• Any color food coloring (optional)

DIRECTIONS-

For The Cookies

In a large bowl, beat together the butter, both sugars, oil, vanilla extract, and sour cream. Beat for about 1 minute or until fluffy. Add in the eggs, egg yolk, baking soda, and salt. Mix until just combined. Slowly mix in the cornstarch and flour. You may need to use your hands to mix the dough at this point.

Preheat the oven to 375˚F. Next, spray 2 cookie sheets with oil. And now sprinkle flour onto a flat surface.

Roll out portions of the dough on your flat surface and using cookie cutters, cut the dough into different shapes. Place in rows onto the prepared cookie sheets. Let these two pans chill in the fridge for about 30 minutes. While the dough is chilling in the fridge, make the icing (see icing instructions below)

Once the dough is done chilling, immediately place in the preheated oven for 10 minutes, then gently move the cookies to a cooling rack. Let cool for 5 minutes then decorate with icing, sprinkle's, or toppings. Serve with a glass milk if desired.

Enjoy!

For The Icing

Pour the powder sugar and meringue powder into a medium sized bowl. Slowly mix in the water and vanilla extract. If desired, add in a few drops of food coloring.

NOTES-

*For chewy cookies bake 9 minutes or for crunchier cookies bake 11 minutes.

*For thicker icing add more powdered sugar and for thinner icing add more water.

*Refrigerate any leftover frosting in an airtight container for up to 7 days, or in the freezer for up to 2 months.