Okay, this is the cookie recipe for what I imagined the grandma’s pink frosted sugar cookies would taste like. You know the gross ones that you can find in the gas station or in the grocery store?

I always thought that the concept should be good, and FINALLY found a recipe that with a few additions made the PERFECT pink sugar cookie, just as it should be. I made them the other day and did a Tik Tok video about parchment paper (so weird, I know, I have a channel, that I use to put tips and tricks for my daughter who went away to college). Anyway, a friend on the channel asked for the cookie recipe, so here it is.

I tweaked it (I’m using that term loosely, because I just added frosting and sprinkles) from The Pioneer Woman’s original, Angel Sugar Cookies. When I tasted them, I knew that they would make the sugar cookie extraordinaire!

COOKIE Ingredients

• 2 large eggs
• 1 cup oil (vegetable, canola, etc. or sometime I might try coconut!)
• 1/2 lb (2 sticks) butter, softened (to soften quickly, see this tiktok)
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 tsp. pure vanilla extract (I use the good stuff, and usually double the amount of vanilla it calls for)
• 4 cups (plus 2 Tbs.) flour (give or take on the flour. It will be VERY soft, but you don’t want to firm it up with extra flour!)
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cream of tartar (this can also be used in snickerdoodle cookies, so it’s worth it to have on hand).

Instructions

1. Preheat oven to 350 degrees F.
2. Cream together eggs, oil, butter, sugars and vanilla.
3. Add the rest of the ingredients, mix, and put in the fridge for an hour (or less, I’m actually pretty impatient so I’ll put it in while I clean up a little and then I’ll start working).
4. Spoon the cookies (about a tablespoon size) onto a cookie sheet (see this tiktok about parchment paper)
5. Take a glass, put butter on the bottom of it and then dip it in more granulated sugar. Use the sugar glass to press down the cookies, dipping the glass back into the sugar each time you press a cookie.
6. Bake for about 10 minutes (9-11 min) until the edges are barely brown.
7. Let them cool on a wire rack.
8. Yields about 4 dozen (or so, we usually eat a few so probably in truth it’s about 5 dozen).

While baking the cookies, work on your buttercream frosting.

BUTTERCREAM FROSTING: Ingredients

• 1/2 stick butter
• 2-3 C powdered sugar
• More of that AMAZING vanilla (1 tsp or more)
• 2-3 Tbs of cream, milk, or water
• Food coloring (one drop of red will make it a beautiful pink. However, I often like to do other colors and flavors for fun).
• Sprinkles – whatever you have that looks pretty.

Instructions

1. Mix everything together.
2. If you find it is too thick, add more water or milk. Too thin, add more powdered sugar.
3. I usually end up doubling or tripling the frosting recipe for the amount of cookies the cookie recipe makes. Then I use different colors and flavors – like teal blue or mint green and mint flavor, or orange frosting with orange flavor. This last time, I used white frosting, omitted the butter so it was more of a glaze, and added almond flavoring and put an almond on top – so yummy!)
4. Frost the cookies when they’re cool and add sprinkles.
5. ENJOY! (Oh, and you will!! These are SO much better than the gas station/store bought monstrosities!)