- 1 cup butter
- ¾ cup vegetable or canola oil
- 1 cup sugar
- 1 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 5 1/4 cups all-purpose flour
- Extra granulated sugar for dipping
Cinnamon Sugar Topping:
- 1/2 cup sugar
- 1 tablespoon cinnamon
Browned Butter Frosting:
- ½ cup butter
- 3 3/4 cups powdered sugar
- 2 teaspoons vanilla
- Pinch of salt
- 5 to 7 tablespoons half and half
- Preheat the oven to 350 degrees F and line a couple cookie sheets with parchment paper.
- In the bowl of a stand mixer cream the butter, oil and sugars, eggs and vanilla. Mix until well combined, about 1-2 minutes, scraping down the sides of the bowl as needed.
- Add baking soda, cream of tartar, cornstarch, salt and flour and mix until just combined. Don’t over mix the dough.
- Using a large cookie scoop, scoop about 3 to 4 tablespoons of dough and roll into a ball (golf ball size). Place several inches apart on the prepared baking sheets.
Dip the bottom of a glass into a small bowl of granulated sugar and gently press each cookie into an even thickness (about 1/3-1/2″ thick). *Remember to dip the bottom of the glass into the sugar every time you flatten a cookie.
- Sprinkle some of the cinnamon sugar mixture on top of each flattened cookie (about 1 teaspoon).
Bake 8-10 minutes or until just set. Do not over-bake! (Cookies will look slightly under baked.) Let cookies cool for a few minutes on the cookie sheets then move to a cooling rack to cool completely.
- In a small saucepan, melt butter over medium heat until golden brown in color and golden brown flecks appear, swirling pan frequently. (Butter will become a little foamy).
- Remove from heat and pour into a medium size bowl, cool slightly.
- Add powdered sugar, vanilla and half & half. Using a hand mixer, mix until smooth and spreadable (add enough half & half to get the spreading consistency you want).
- Frost each cooled cookie and then sprinkle with more cinnamon and sugar.
- Depending on how thick you spread the frosting on these cookies, you may need to either 1 1/2 the recipe or possibly double it.
- These cookie are also delicious with plain butter cream, but the majority of this household voted for the browned butter.
- Category: Cookies