If you are from Utah, you know what Soda Shop Sugar Cookies are all about. I won’t name names, but you know those chilled sugar cookies with the creamy frosting just hit the spot! These Soda Shop Sugar Cookies are drop sugar cookies, with a beautiful rough edge and buttercream frosting. They are best served chilled! This classic signature sugar cookie is super easy to make at home. Make it with me!

Soda Shop Sugar Cookies

Growing up, I have always loved sugar cookies! I used to have my grandpa stop at the gas station and buy me one of those giant pink frosted sugar cookies that was prepackaged (if you know, you know).

So when said soda shops opened up and started selling sugar cookies, I was reminded of my love for pink frosted sugar cookies.

Although these cookies are not quite the same, they bring back the same nostalgic feeling. I will add, the soda shop sugar cookies are MUCH better than those processed ones from long ago.

Cookies are my preferred dessert, and I am quite the connoisseur really. I know a good sugar cookie when I see one, and these are the best sugar cookies!

These cookies are unique in their cooking method. Most sugar cookie recipes are cut-out cookies, where this recipe is a drop cookie recipe.

After you prepare the dough and scoop it out onto a cookie sheet, you actually dip the flat bottom of a cup in some granulated sugar, then press the cookie dough down to flatten it out, leaving you with a flat cookie with a rough edge.

Here’s What You’ll Need

For the Cookies

• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup sour cream
• 1 1/2 cups granulated sugar
• 4 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1/4 cup additional sugar for top of cookies

For the Frosting

• 1/2 cup softened butter
• 2 Tablespoons sour cream
• 4 cups powdered sugar
• 2 teaspoons vanilla
• pink or red food coloring

How to Make Soda Shop Sugar Cookies

1. Preheat oven to 350°F.
2. Place butter, oil, sour cream, and granulated sugar in a mixing bowl with a paddle attachment and mix at a medium speed until smooth.
3. Add the flour, baking powder, cream of tarter, and salt and mix at a low speed until the ingredients come together and a dough forms. Do not over mix.
4. Scoop the dough onto a cookie sheet lined with parchment paper. I use either 1-inch or 2-inch cookie scoops depending on the size of cookies I want.
5. Place the additional sugar into a small bowl. Spray the bottom of a flat cup with cooking spray. Dip the cup in sugar, then press the bottom of the cup on top of the cookie. Press the cookies so they are flattened, twisting the cup as you press to create a rough edge. Repeat with all the cookies.
6. Bake for 10-12 minutes, until the edges and bottoms are browned.
7. Remove from the oven and allow the cookies to cool completely.
8. Place the cookies in the fridge until you are ready to frost.

FOR THE FROSTING:

1. Beat together the butter, sour cream, powdered sugar, vanilla, and salt. When all ingredients are incorporated, add the drop of food coloring and beat until the color is distributed evenly.
2. Frost the chilled cookies and enjoy!

Other Cookie Recipes to Try

• Chocolate Chip Cookies
• Peanut Butter Sandwich Cookies
• White Chocolate Cookie Butter Cookies
• Cake Mix Cookies
• Mexican Wedding Cookies
• Soft & Chewy Gingersnap Cookies

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

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