Cookies | December 23, 2008

UTE Sugar Bowl Cookies

UTE Sugar Bowl Cookies

UTE Sugar Bowl Cookies

Did you know the UTES went 12-0 this season and are playing in the SUGAR BOWL in New Orleans?? You did? Oh, well, sorry- didn’t mean to gush. UTE Sugar Bowl Cookies have a shortbread like texture. I made some last week and frosted half of the cookies with a cream cheese frosting and Brookie decorated the other half with decorator icing. Yum. GO UTES!!!

UTE Sugar Bowl Cookies


  • 4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup vegetable oil
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • Sugar


  • 4 oz cream cheese softened
  • 1/2 cup butter softened
  • 4 cups powdered sugar
  • dash salt
  • 1 teaspoon vanilla
  • 3-4 tablespoons half and half


  1. Sift the flour into a bowl and add the salt, baking soda and cream of tartar. Set aside. 
  2. Combine the sugar, powdered sugar, butter, vegetable oil, eggs and vanilla in a large bowl and beat well with an electric mixer. Sift the flour mixture again and gradually combine with the sugar mixture. 
  3. Refrigerate the dough for at least 1 hour. 
  4. Roll the dough into balls the diameter of a quarter. Place the dough on a lightly greased cookie sheet. Press the bottom of a glass into sugar; then press the glass into a cookie, making it almost flat.

  5. Bake at 350 degrees for 10 to 15 minutes

For the frosting:

  1. Cream the butter, cream cheese and powdered sugar. Add salt, vanilla and half and half until desired spreading consistency. Frost cookies when completely cooled.

Recipe Notes

-This recipe calls for rolling the dough into balls, you can also roll out the dough after it is chilled, then cut into shapes. Bake as directed.

-I used a cookie scoop (about 3") and made the cookies into large round cookies.

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