Cream butter, Coconut Oil together and then add Vegetable Oil. Cream until light and fluffy
Add Dixie Crystals Sugar and Eggs. Whip until light and fluffy. Add Milk
In a separate bowl combine Powdered Sugar, Baking Soda, Cream of Tartar, Salt, and Flour. Mix to combine.
Add flour mixture a little at a time until fully incorporated. The dough will be soft but not sticky.
Scoop dough using a medium-size #24 cookie scoop. Place 2 scoops, one on top of the other) on greased cookie sheet.
Use the bottom of a Mason Jar or Glass and press cookie dough. Dip into sugar and repeat on all cookies. This helps flatten cookies and make the signature cracked edges of the sugar cookie.
Bake at 350 degrees for 8-9 minutes. Do not over bake. Cookies will be baked but no golden edges. Do Not Over Bake.
Allow cookies to cool on pan for 5 minutes before moving to cooling rack to cool completely.
Makes 32 Cookies
In a bowl mix Softened Butter and Coconut Oil. Add Heavy Whipping Cream, Almond Extract and Powdered Sugar and Mix until fluffy. Mix in a few drops of Pink Food Coloring
Frost cooled cookies with a generous spread of frosting. Store cookies in a sealed container.
Freeze for up to 3 months
Storage:Store frosted cookies in a sealed container. Freeze up to 3 monthsCookie Scoop: I use a Medium Sized Cookie Scoop #24 for this recipe. Placing one scoop on a cookie sheet and adding a second scoop on top of the first pressing down slightly. (Affiliate link)
Dixie Crystals Sugar: I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find. This sugar is very fine and gives my recipes a burst of texture that I love.