Sugar Cookies & Frosting

Ingredients:
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 cup butter, room temperature
1 1/4 cups granulated sugar
1 1/4 cups powdered sugar
3/4 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 TBS water if dough is too thick

FROSTING

10 Tablespoons butter, room temperature
2/3 cup sour cream
5-6 Tablespoons milk
8 cups powdered sugar
1 teaspoon vanilla extract
2 drops red food coloring

Directions:

1. Preheat oven to 350° F. Line 3 large cookie sheets with parchment or wax paper.
2. In a medium bowl, mix together flour, salt, baking soda and cream of tarter. Set aside.
3. In the bowl of a stand mixer, cream butter and both sugars together until light and fluffy; about 1 minute. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.
4. Gradually add flour mixture to the wet mixture until just combined.
5. Roll dough into 2-inch balls and place on prepared baking sheets. (I fit 8 balls per cookie sheet)
6. Pour 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 2 1/2 inches wide, and dip the bottom of the glass into the sugar. Press the glass into the ball of dough to flatten dough into 1/2 inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
7. Bake cookies for only 8 to 9 minutes. Don't overbake. The short baking time is what makes them soft and amazing! Remove cookies from oven and let cool on baking sheets. No need to transfer to wire rack. Cool cookies completely. Once cooled store covered in fridge until ready to frost and eat.

FROSTING

1. Cream butter and sour cream together until light and fluffy. Gradually add powdered sugar; alternating with the milk, until frosting is creamy and combined. Add vanilla extract and red food coloring until frosting reaches the desired color. (I used 2 tiny drops for a light pink.)
2. Frost cold cookies and serve!

Source: Life in the lofthouse I found the cookies were a little on the dry side so add the flour slowly so you don't add too much add some water if there is too much flour.