Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup neutral oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 5 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/2 cup full-fat sour cream, cold
  • 4.5 cups powdered sugar
  • 1 tsp almond extract
  • 1.5 tbsp whole milk
  • 2 drops pink gel food coloring

Instructions:

  1. Cream together 1 cup softened butter, neutral oil, granulated sugar, and 3/4 cup powdered sugar in a stand mixer on medium high for 3 minutes until pale and aerated. Note: This long creaming time builds the micro bubbles needed for a soft texture.
  2. Add the eggs and vanilla extract to the butter mixture, mixing just until combined. Stop as soon as the yellow streaks disappear to avoid over aerating the eggs.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Note: The dough should be soft but not sticky enough to cling to your fingers.
  4. Preheat oven to 350°F (175°C). Roll dough into 1/3 cup sized balls and place on a lined baking sheet. Space them about 2 inches apart as they will expand when pressed.
  5. Dip the bottom of a flat glass into extra granulated sugar and press down on each dough ball until the edges crack and the cookie is 1/2 inch thick. Note: The sugar prevents the glass from sticking and adds a lovely crunch to the rustic edges.
  6. Bake for 9 minutes until set but still pale. Do not brown. Note: If the edges turn golden, the cookie will lose its signature soft, fudge like interior.
  7. Let cookies cool completely on the pan for at least 15 minutes before moving them. They are very fragile while warm.
  8. Prepare the frosting by beating 1/2 cup butter, sour cream, 4.5 cups powdered sugar, almond extract, and milk until smooth. Tint with pink gel food coloring. Beat for at least 2 minutes to get it truly fluffy.
  9. Spread a thick layer of frosting over cooled cookies using a back and forth motion to create those pretty swirls.
  10. Chill the frosted cookies in the fridge for at least 30 minutes before serving. The cold temperature is essential for the right mouthfeel.