My homemade version of those fabulous store bought cookies that are like a piece of delicious cake. It makes about 6 dozen but easy to half the recipe measurements. With five boys and my husband and I who enjoy sweets, I just don't bother unless it's a humongous batch:
COOKIE DOUGH
1 cup sour cream (or 1 cup of smooth yogurt with 1 tsp baking soda added)
2 cups sugar
1 cup softened butter
4 eggs
1.5 tsp vanilla
6 cups flour
3 tsp baking powder
1 tsp of baking soda (this is in addition to what you already added to the yogurt if you're not using sour cream)
1 tsp salt
BUTTERCREAM FROSTING
3 cups powdered sugar
2 tsp vanilla
2 Tbsp milk
1/2 cup butter softened
1/2 cup butter flavored shortening (you could probably use plain but I prefer the buttery flavor but it helps to have the oily texture mixed with the buttery goodness)
Food color and sprinkles, optional
Preheat oven to 350. You can refrigerate the dough for easier handling but I just dusted flour on the cookie sheet, kept my hands floured, and dipped my cookie scoop in flour. Who has time to wait for dough to chill? I used a one inch scoop and then rolled the dough into a uniform ball. IMPORTANT: These cookies do not run and flatten. Flatten the cookies with your hand to the size you want them. They rise really well so don't worry if you think they look flat. Bake for 10 minutes and no longer. They don't look very done but they are. Transfer immediately to a wire rack to cool. And frost when they are completely cooled. In my opinion, they are even BETTER the next day.
COOKIE DOUGH
1 cup sour cream (or 1 cup of smooth yogurt with 1 tsp baking soda added)
2 cups sugar
1 cup softened butter
4 eggs
1.5 tsp vanilla
6 cups flour
3 tsp baking powder
1 tsp of baking soda (this is in addition to what you already added to the yogurt if you're not using sour cream)
1 tsp salt
BUTTERCREAM FROSTING
3 cups powdered sugar
2 tsp vanilla
2 Tbsp milk
1/2 cup butter softened
1/2 cup butter flavored shortening (you could probably use plain but I prefer the buttery flavor but it helps to have the oily texture mixed with the buttery goodness)
Food color and sprinkles, optional
Preheat oven to 350. You can refrigerate the dough for easier handling but I just dusted flour on the cookie sheet, kept my hands floured, and dipped my cookie scoop in flour. Who has time to wait for dough to chill? I used a one inch scoop and then rolled the dough into a uniform ball. IMPORTANT: These cookies do not run and flatten. Flatten the cookies with your hand to the size you want them. They rise really well so don't worry if you think they look flat. Bake for 10 minutes and no longer. They don't look very done but they are. Transfer immediately to a wire rack to cool. And frost when they are completely cooled. In my opinion, they are even BETTER the next day.