Salted Caramel Sugar Cookies

Ingredients:

1 cup salted butter softened

¾ cup vegetable oil

1¼ cups light brown sugar packed

1 cup powdered sugar

2 teaspoons vanilla extract

2 tablespoons water

2 large eggs room temperature

6 cups all-purpose flour spooned into measuring cup and leveled

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon cream of tartar

Icing:

2 tablespoons butter softened

3 tablespoons milk

½ cup light brown sugar packed

1 cup powdered sugar

¼ teaspoon salt

1 teaspoon vanilla extract

Instructions:

In a large mixing bowl or stand mixer, beat to combine butter, oil, powdered sugar, brown sugar, water and vanilla extract until smooth. Add eggs and mix until just combined.

In a medium mixing bowl, whisk together flour, salt, baking soda and cream of tartar. Gradually blend dry ingredients into wet ingredients on low.

Cover and refrigerate dough 30 minutes. Preheat oven to 350°F and line 2 large baking sheets with parchment paper.

Drop large (golf ball size) dough balls and press with a small greased glass to flatten and use the back of a spoon (or measuring spoon) to make a pool for the icing.

Bake 8 minutes in the center of the oven until just set. Allow to set 1 minute and transfer to a cooling rack and allow to cool completely.

Icing:

In a medium mixing bowl or stand mixer fitted with the whisk attachment, cream butter, milk, sugar, brown sugar, vanilla extract and salt until light, fluffy and creamy, about 4 minutes. Optionally, you can take the extra step to melt icing in a measuring cup to pour into cookie pool, or use a teaspoon to fill.