Big Fat Sugar Cookies

Happy Valentine's Day! I made these cookies for my daughter's bake sale two days ago, and they were SUPER popular.  I almost wish I'd made them smaller so they would have gone farther.  But they were good this way.  I used my biggest cookie scoop which holds 3 Tablespoons.  They are so big and fat; so good.  People were really excited about them- lol!  Next time, if I made these for my fam, I'd use a regular cookie scoop and make them a little smaller- eating a big one was like a whole meal!!

Big Fat Sugar Cookies
adapted from Mel's Kitchen Cafe

1 cup butter (8 ounces, 16 tablespoons), softened
3/4 cup neutral-flavored oil, like sunflower, avocado, or canola
1 1/4 cups (9.25 ounces) granulated sugar
3/4 cup (3 ounces) powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons sour cream
2 large eggs
1 teaspoon vanilla extract (see note)
5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
Granulated sugar for pressing the cookies

FROSTING:
3/4 cup (6 ounces, 12 tablespoons) butter, softened
2 tablespoons sour cream
1 teaspoon vanilla extract
6 cups (24 ounces) powdered sugar
1-2 tablespoons cream or milk

1.  Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.

2.  In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.

3.  Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.  Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.

4.  Scoop the dough into about 3-tablespoon sized portions (I use my biggest cookie scoop and got around 32 cookies) and roll into balls. Place several inches apart on the prepared baking sheets. (They WILL spread a bit! I could only really put 9 or less on each baking sheet.)  Add about 1/3 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. Press them between 1/4- and 1/2-inch thick.

5.  Bake the cookies for 8-10 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly.  

6.  Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.

7.  For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream/milk, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.  Frost the cooled cookies and decorate with sprinkles, if desired.

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