Simply Suzanne's AT HOME: soft and chewy sugar cookies

I'm in the works of planning some Valentine's fun for our little ones . . . as well as birthday celebrations for three of our four children.

February is a fun and crazy, busy month for our family with birthdays on the 6th, 11th, AND the 21st. Every weekend in February is booked with a birthday celebration (smile!).

I'm planning two special birthday brunches . . . and one special birthday afternoon for our oldest daughter, Charley, who's turning 7 years old in a few short weeks.

She's in the First Grade now, so I thought it would be fun for her to bring cookies (instead of cupcakes) to her class to share with all her friends and classmates . . . and CELEBRATION sugar cookies came to mind!

I LOVE these yummy soft and chewy sugar cookies for many reasons . . . their sour cream frosting has a tender tang that makes them addictive . . . and the frosting can be tinted and then decorated to fit any kind of celebration . . . simple or fancy. Yummy and versatile!

I tinted the frosting pink and added large red heart sprinkles for a little Valentine's touch; and for our daughter's birthday, she'll decorate them with her favorite confetti sprinkles.

Happy Valentine baking, friends!

soft & chewy CELEBRATION sugar cookies

. . . . . .

1 cup butter, room temperature

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 Tablespoons water

2 Eggs, room temperature

1/2 teaspoon baking soda

1/2 teaspoon cream of tarter

1 teaspoon salt

5 1/2 cup all purpose flour

. . . . . .

Cream together the butter and sugars for 2-3 minutes. Add vegetable oil, water, and eggs. Mix until combined.

Combine the dry ingredients and sift with a whisk. Slowly add to the butter mixture.

Mix until everything is combined. Your dough should be tender, not sticky at all.

Roll golf ball sized balls of dough and place them on a cookie sheet.

Now its time to give them their signature rough edge. Put 1/4 cup of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.

Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.

Bake at 350 degrees F for 8 minutes.

They should just barely be browning on the bottom. Move cookies to a cooling rack.

Spread frosting in the shallow well on top of the cookies. Adorn with sprinkles and enjoy!

sour cream frosting

. . . . . . .

1/2 cup unsalted butter, room temperature

3/4 C sour cream, room temperature

Approximately 1- 2 lb package of powdered sugar

1 t salt

1/4 cup milk, plus more for thinning (if needed)

food coloring

. . . . . . .

Start by creaming together butter, sour cream, and salt.

Slowly add powdered sugar.

Add a splash of milk if it's too thick.