These are my all-time favorite sugar cookies. Soft, buttery, and delicious. And super easy to make!
Ingredients
- 1 Cup Butter softened
- ¾ Cup Vegetable Oil
- 1¼ Cup Sugar plus ¼ cup reserved
- ¾ Cup Powdered Sugar
- 2 Tablespoon Water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 2 Eggs
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tarter
- 1 teaspoon Salt
- 5½ Cup Flour
Lemon Cream Cheese Frosting
- 1 package cream cheese 8 oz, softened
- 1/4 cup butter
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3-4 cups confectioners’ sugar
- Heavy cream to desired consistency
Instructions
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Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
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In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
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Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
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To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
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Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
To make the lemon cream cheese frosting
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Beat cream cheese, butter, lemon juice, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy. Pour in small amounts of cream until desired consistency. Add food coloring if desired.
