These soft and sweet sugar cookies are perfectly crave-able and do not require rolling pins, cookie cutters, or any ounce of perfectionism. Gather the family and friends in the kitchen, whip up a batch and enjoy them on a cozy Christmas Eve. Add food coloring to the frosting, if you will, or leave them snowy white. In the spirit of the holidays, we substituted the milk in the frosting for egg nog and it was a good call. Merry Christmas and happy holidays from all of us at Mrs. Fields. Drop Sugar Cookies 1 cup butter, softened ¾ cup vegetable oil 1¼ cup sugar (plus another ¼ cup reserved) ¾ cup powdered sugar 2 tablespoons water 2 eggs ½ teaspoon baking soda ½ teaspoon cream of tarter 1 teaspsoon salt 5½ cups flour for the frosting: ½ cup butter, softened ¾ cup sour cream 5 cups powdered sugar 1 teaspoon salt ¼ cup milk (or egg nog) food coloring (optional) sprinkles (optional) Directions Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking soda, cream of tarter, and salt, then set aside. In a large mixing bowl, cream together butter, vegetable oil, sugar, powdered sugar, and water. Add in eggs, one at a time. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a prepared cookie sheet. Dip the bottom of a flat glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie to about 1/3 inch thickness. Bake for 8-10 minutes or until the bottom is barely brown. Do not over bake. Remove from oven and transfer to a cooling rack. While the cookies are cooling, prepare the frosting by creaming together butter, sour cream, and salt. Add the powdered sugar, then drizzle in the milk to the desired consistency. Spread or pipe frosting over cooled cookies and scatter with sprinkles.