Soft Sugar Cookies With Whipped Frosting

These sugar cookies are amazingly soft, moist, and melt-in-your mouth. And they should be. They have butter AND oil in them. I only use half of the oil that the original recipe calls for and they are still amazing. I love the recipe I use for rolled sugar cookies, but these soft sugar cookies are right up there on the yummy-scale. A nice variation and better than the store bought ones. Pair them with marshmallow frosting and it's the perfect confection. My kids will vouch for that.  I made a huge batch of these for the primary kids at church. It went along with a lesson that I prepared for them last Sunday and they were a HIT!

Sinfully Soft Sugar Cookies

adapted

1 cup butter, softened
1 cup sugar
3/4 cup confectioners, sugar
2 large eggs
1/2 cup canola or vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
4  cups all-purpose flour

Preheat oven to 325 degrees.

To make nice fluffy cookie dough, keep your kitchen mixer going the entire time. Beat butter until nice and fluffy, continue to beat (lowering speed) and add in sugars. Stop mixer and scrape the sides of the bowl. Add eggs, 1 at a time, followed by the oil. Add baking soda, cream of tartar and salt. Add flour 1 cup at a time, mixing thoroughly.

Roll dough into walnut sized balls and bake on an ungreased cookie sheet for 11 minutes, or until bottoms are slightly brown. Cool 1 minute on pan and transfer to a rack. Store in an airtight container.

Whipped Marshmallow Frosting

via

3 large egg whites

3/4 cup sugar

Pinch of salt

1/3 cup water

1/4 teaspoon pure vanilla extract

In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not over beat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

**my frosting ended up a bit runny. Any number of things could have contributed to that, so I added a little cream of tartar and 1/2 c. powdered sugar and kept beating and it stiffened right up.**

Enjoy!