Swig Sugar Cookies

 

Swig Sugar Cookies

Adapted from the OG recipe! This is the original and BEST recipe for copycat Swig sugar Cookies!

 Prep Time 10 minutes

Cook Time 8 minutes

 Total Time 18 minutes

 Servings 24 cookies

 Calories 293 kcal

Ingredients

• 1 cup butter, room temperature

• 3/4 cups Vegetable Oil

• 1 1/4 cups Sugar

• 3/4 cup Powdered Sugar

• 2 Tablespoons Water

• 2 Eggs

• 1/2 teaspoon Baking Soda

• 1/2 teaspoon Cream of Tartar

• 1 teaspoon Salt

• 5 1/2 cups Flour

Sour Cream Frosting

• 1/2 cup room temperature butter

• 3/4 cup Sour Cream

• 2 cup Powdered Sugar

Instructions

1. Cream together butter, oil, sugar, water, and eggs in a stand mixer.
   

2. In a separate bowl, combine dry ingredients and slowly add to the butter mixture.

3. Mix just until everything is combined.  Your dough should be a little crumbly and not sticky at all.

4. Roll a golf ball-sized ball of dough and place it on your cookie sheet with a few inches for spreading.
   
   

5. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above). Stick the bottom of a glass in it.  This is going to be your cookie press, and it gives these cookies their signature edges.
   
   

6. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.
   
   

7. Bake at 350 degrees F for 8 minutes.  They should just barely be browning on the bottom. Move cookies to a cooling rack.  Once they are cool, put them in the fridge.
   
   

8. Start by creaming together butter, sour cream, and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

9. Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)