Sometimes all you want is a large sugar cookie covered with sprinkles. And sometimes this is all you want because every where you look there is a bunny-shaped cookie covered in pastel frosting.
This sugar cookie recipe is not that default cookie you decorate for whatever holiday you're celebrating: this sugar cookie does not use a cookie cutter, this cookie is not perfectly outlined in royal frosting. This cookie is a bit messy and crumbly but oh-so-pretty at the same time (so take that, you bunny-shaped cookies I see at Caribou every morning).
Sugar Cookies with Cherry Frosting
Make the cookies: In the bowl of a stand mixer, cream the butter, vegetable oil, sugar and powdered sugar, water and eggs.
Whisk the flour, baking soda, cream of tartar, and salt in a small bowl. Slowly add to the butter mixture and mix until combined. The mixture will be thick and a bit crumbly.
Using a size 50 scoop, scoop the dough onto a cookie sheet. Grab a small glass and pour some sugar (with a pinch of salt) onto a plate. Using the glass as a cookie press, dip into sugar, and press into cookies. Flatten to desired thickness: between 1/4" and 1/2" thick. Bake at 350 degrees for 7 minutes.
Make the frosting: In the bowl of a stand mixer, beat butter until light and fluffy. Slowly add powdered sugar until all is incorporated then add almond extract. Slowly add cherry juice until desired flavor and texture is reached.
1 cup unsalted butter, room temp (2 sticks)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tbsp water
5 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
3 cups powdered sugar
1/2 cup (1 stick) butter, room temp
1/2 tsp almond extract
1/4 cup tart cherry juice