The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Dolly Parton’s Favorite Sugar Cookies

Blaise Doubman

Here awhile back I shared a recipe for Dolly Parton’s Rice Krispie Treats and my website literally exploded! I was getting hits and people messaging me from all over the United States! One woman offered me $300 to make and ship them to her! It was outrageous. So, I am back today to share Dolly’s recipe for sugar cookies. Dolly says that growing up they did not have much money and dessert was considered a luxury, especially when you can not hardly supply the meat for dinner on the table! She said that her Mom made two things, dessert wise, that she still craves today. Her Mom’s homemade chocolate cake and her homemade sugar cookies. Williams-Sonoma got wind of this and partnered with her last Holiday season for a special like of bakeware and premade mixes.

Of course, everyone now knows that Dolly has partnered with Duncan Hines to create her own like of cake mixes and frostings. Has anyone ever tried her cornbread mix before? Delicious! Anyways, the recipe I am sharing today is essentially that mix but deconstructed. The frosting recipe is tinted pink, per Dolly’s request. These are super soft and super sweet! Be sure you use unsalted butter in these because they give the sugar cookie a familiar flavor that salted butter can not really accomplish.

Dolly Parton’s Sugar Cookies

For the cookies…

2 sticks unsalted butter, soft

1 ¼ cup white granulated sugar

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

2 teaspoons baking powder

¾ teaspoon salt 

2 ½ cups white all-purpose flour

For the frosting…

1 stick unsalted butter, melted

4 cups powdered sugar

¼ cup whole milk

1 teaspoon pure vanilla extract

Pinch of salt

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl, cream together the soft unsalted butter with the white granulated sugar until light in color and fluffy in texture.

Beat in the large egg and large egg yolk.

Stir in the pure vanilla extract, baking powder and salt.

Fold in the white all-purpose flour carefully until no more white streaks remain in the batter.

Divide the dough into tablespoon size balls and place into prepared baking sheets. Slightly flatten each ball with the palm of your hand.

Bake, one sheet a time in preheated oven for exactly 14 minutes. Remove and allow to cool before frosting.

To make the frosting, combine the melted unsalted butter, powdered sugar, whole milk, pure vanilla extract and a pinch of salt.

Spread on cooled cookies. Top with sprinkles.

Enjoy!

Ask and Answer: Shout out and special thanks to everyone sending me in their “secret family” recipes! I am narrowing them them down and will announce winners and categories soon!