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    The Perfect Sugar Cookie

     
     

    In the seemingly short time of a year that I have lived outside of Utah, a new trend has began taking over; soda shops. An idea that, in my mind, just oozes Utah. These shops selling unique soda concoctions and assorted baked goods. Yup, just soda and baked goods. Only in Utah, right? 

    I have yet to try any of these soda concoctions, but my lovely Aunt mailed some sugar cookies from The Slurp, all the way to us in Virginia. And since a 29 hour drive is a little long for cookies, the hunt for a copycat recipe began. Luckily my mom found one that is pretty much perfection.

    So here, my friends, is a step by step for these easy, delightful cookies that I promise anyone and everyone will love.

    Here’s what you will need;

    1 cup unsalted butter at room temperature

     

    3/4 cup vegetable Oil

     

    1 1/2 cup sugar

     

    1/2 cup powdered sugar

     

    2 eggs at room temperature

     

    1 teaspoon vanilla

     

    2 tablespoon water

     

    5 cups all purpose flour

     

    1 teaspoon salt

     

    1/2 teaspoon baking soda

     

    1 teaspoon baking powder

     

    1/2 teaspoon cream of tarter

     

    In a large bowl, cream the butter, oil, both sugars, eggs, water, and vanilla together. 
    In a separate bowl, mix the flour, salt, baking soda, baking powder, and cream of tarter together. 
    Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized ice cream scoop.

    Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Roll the bottom of a cup into granulated sugar and smash each cookie a bit. 

    Bake at 350 degrees for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a bit in the center.

    Butter Cream Frosting

     

    1 cup butter softened

     

    4-5 cups powdered sugar

     

    1 tsp. vanilla

     

    half and half

     

    Beat soft butter and powdered sugar together until smooth. Blend in vanilla and then just enough half and half to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar as well. Tint frosting with food coloring as desired.

    Adapted from this recipe from The Recipe Critic.

    Enjoy! 

     

     
     
    The Perfect Sugar Cookie
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    Prep Time
    15 min
    Cook Time
    10 min
    Total Time
    20 min
    Prep Time
    15 min
    Cook Time
    10 min
    Total Time
    20 min
    For the cookies
    1. 1 cup unsalted butter at room temperature
    2. 3/4 cup vegetable Oil
    3. 1 1/2 cup sugar
    4. 1/2 cup powdered sugar
    5. 2 eggs
    6. 1 teaspoon vanilla
    7. 2 tablespoon water
    8. 5 cups all purpose flour
    9. 1 teaspoon salt
    10. 1/2 teaspoon baking soda
    11. 1 teaspoon baking powder
    12. 1/2 teaspoon cream of tarter
    For the frosting
    1. 1/2 cup butter softened
    2. 2-3 cups powdered sugar
    3. 1/2 tsp. vanilla
    4. 1/2 tsp. half and half (or milk)
    For the cookies
    1. In a large bowl, cream the butter, oil, both sugars, eggs, water, and vanilla together.
    2. In a separate bowl, mix the flour, salt, baking soda, baking powder, and cream of tarter together.
    3. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized ice cream scoop.
    4. Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Roll the bottom of a cup into granulated sugar and smash each cookie a bit.
    5. Bake at 350 degrees for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a just bit in the center. Do not over bake!
    For the frosting
    1. Beat soft butter and powdered sugar together until smooth. Blend in vanilla and then just enough half and half to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar. Tint frosting with food coloring as desired.
    Adapted from The Recipe Critic
    Adapted from The Recipe Critic
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