Instructions

Cookies

1. Cream butter, vegetable oil, water, eggs and sugars.
2. Combine all dry ingredients.
3. Slowly add dry ingredients to creamed ingredients.
4. Mix on slow setting until combined well. Dough will be crumbly but should not be sticky. Do not overmix.
5. Using cookie scoop to keep size uniform, roll ball of cookie dough onto parchment-lined baking sheet. Allow plenty of space between each cookie.
6. It's time to smash some cookies! Place about 1/4 cup sugar in bowl. Dip a small circular object (such as a glass) into sugar, and then firmly press it onto cookie ball to form lip around dough's edge.
7. Bake at 350F for about 8 minutes. (They may need more time if you're baking multiple sheets at once.) They should be just lightly browned on bottom; do not overcook.

The cookies will be soft when they come out of the oven, so let them cool a few minutes on the sheet before moving to a cooling rack. Store unfrosted cookies in the fridge.

Frosting

1. Cream together butter, sour cream and salt. Very slowly add powdered sugar a little at a time.
2. Mix in powdered sugar until frosting is almost too thick to spread, then add dash of milk. Alternate adding powdered sugar and milk until frosting reaches desired consistency. (Add extra powdered sugar and milk if needed.)
3. Add several drops of food coloring, and mix on high until fully incorporated.
4. Frost cookies right before serving.

You can store the frosting and cookies separately in the fridge. If you make these ahead of time, let the icing warm to room temperature before spreading it on the cookies.