This has been my go to sugar cook for awhile now. The secret ingredient that isn’t such a secret is the pudding. It makes the cookies soft and chewy yet crispy too.
I think I have been making these cookies for maybe 15 years at least now. They were a hit from day one. Now it is always on my Christmas cookie tray
Frosted Sugar Cookies
- 2 sticks (8 oz) salted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 cups all-purpose flour (18 oz)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- In a large bowl, cream the butter, oil and sugars until light and fluffy.
- Beat in eggs, vanilla and dry pudding mix.
- Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well.
- Drop by tablespoonfuls 2 in. apar or rolled mine into 1 1/4 inch balls onto ungreased baking sheets.
- Flatten with a glass
- Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.
- 1/3 cup salted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract ( or you can use almond extract)
- 3 Tbsp half-and-half
- food coloring, optional
Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired. Spread on cooled cookies and add sprinkles if desired