WonderMix- World’s Best Sugar Cookies

2014-09-10_0027Okay, 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.


WonderMix- World's Best Sugar Cookies
  • 1 and ⅓ c. butter (softened)
  • 2 eggs
  • 1 and ⅓ c. sugar
  • 1 ½ tsp. vanilla
  • 4c. flour
  • ⅔ tsp. baking soda
  1. 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.
  2. 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.
  3. Slice into ½ inch thick slices.
  4. Bake at 350 degrees for 11-12 minutes.
  5. Frost cookies when cool (frosting recipe below).

WonderMix- World's Best Sugar Cookie Frosting
  • 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
  1. 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 :)


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