Okay, so I’m a total sucker for sugar cookies and I’m not lying, these are LITERALLY the best sugar cookies I have ever tasted…ever……in the history of ever.
(Maybe it has something to do with the 4 CUBES of butter that are in the recipe??)
This is definitely not a cookie for the faint of heart. After I made them, my sister figured out the calories on these little guys: 250 calories a pop!
But I’m not kidding you, they are sooo worth the calories.
- 1 and ⅓ c. butter (softened)
- 2 eggs
- 1 and ⅓ c. sugar
- 1 ½ tsp. vanilla
- 4c. flour
- ⅔ tsp. baking soda
- Put butter, eggs, sugar, baking soda and vanilla in the WonderMix. Cream together, using the cookie whips. Add the flour, one cup at a time, until dough forms.
- Divide into 2 balls. Roll into logs about the size of a paper towel roll (1.5 inches in diameter). Wrap each log in wax paper or saran wrap and refrigerate for about an hour.
- Slice into ½ inch thick slices.
- Bake at 350 degrees for 11-12 minutes.
- Frost cookies when cool (frosting recipe below).
- 1 cube butter (softened)
- 4 oz. cream cheese
- 6-7 c. powdered sugar
- Dash of salt
- ½ can evaporated milk
- 1 tsp. almond flavoring
- 1 tsp. coconut flavoring
- Put all ingredients in the WonderMix. Using the wire whips, mix frosting until smooth.
This is a very heavy cookie dough, so I only used the wire cookie whips at the very beginning. I creamed the liquids and then I switched out the cookie whips for the dough hook and dough divider. I have continued to realize that this is a good rule of thumb for making any heavy cookie doughs in the WonderMix. The cookie whips do just fine on a single batch of soft cookie dough, but any thick/heavy doughs or double/triple batches will definitely require the dough hook.
The french whips did a great job mixing up the cream cheese frosting. The biggest thing with the WonderMix french whips (or the wire/french whips on ANY kitchen mixer, for that matter) is that you make sure all of your ingredients have been softened prior to mixing. As long as you do this, I don’t think you’ll ever have a problem with the whips bending or breaking.
I dare you to make these cookies. You’ll be thanking me for the rest of your life