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)

Gourmet Jumbo Chocolate Chip Cookies

Kristy's Favorite Jumbo Chocolate Chip Cookies 

Makes approx 24 jumbo cookies

Ingredients

• 7 1/3 cups all purpose flour 
• 2 1/2 teaspoons baking soda 
• 3 teaspoons baking powder 
• 3 teaspoons salt
• 5 sticks butter (preferably cold straight out of the fridge) 
• 2 1/2 cups dark brown sugar 
• 2 1/4 cups granulated sugar 
• 4 large eggs 
• 4 teaspoons vanilla (I use a special Mexican vanilla — the better the vanilla, the better the cookie. I do not recommend imitation extracts.)
• 2 cups chocolate chips (I used Guittard or Ghiradelli chocolate chips — add more or less based on your chocolate preferences)

Halfed Recipe Amounts 

Makes approx 12 jumbo cookies

Ingredients

• 3 2/3 cups all purpose flour 
• 1 1/4 teaspoons baking soda 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons salt
• 2 1/2 sticks butter (preferably cold straight out of the fridge) 
• 1 1/4 cups dark brown sugar 
• 1 1/8 cups granulated sugar 
• 2 large eggs 
• 2 teaspoons vanilla
• 1 cup chocolate chips

Instructions

Sift flours, baking soda, baking powder, and salt into a bowl. Set aside. Using a mixer fitted with a paddle attachment, cream cold butter until it turns white. Then add sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined, 5 to 10 seconds. Stir in the chocolate chips and incorporate them into the dough. Cover dough in an airtight container or scoop into 3 1/2 oz balls and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours or frozen.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls — I use an ice cream scoop), or use 6 of your pre-scooped balls, onto a baking sheet. Bake until golden brown but still soft, 18 minutes. Allow to rest on pan 2–3 minutes, then transfer to a wire rack to cool. Repeat with the remaining dough, or reserve the dough, refrigerated, for baking the remaining batches the next day.

Cookies should have a slightly golden, crispy edge with a nice soft center. 

No Bake Cookies

 

Ingredients

• ▢½ cup (113 g) salted butter cut into Tablespoon-sized pieces
• ▢½ cup (120 ml) whole milk
• ▢1 cup (200 g) light brown sugar, firmly packed
• ▢1 cup (200 g) granulated sugar
• ▢¼ cup (25 g) cocoa powder
• ▢⅔ cup (165 g) creamy peanut butter
• ▢1 ½ teaspoon vanilla extract 
• ▢3 cups (285 g) instant/quick oats

• Instructions

• Prepare two cookie sheets by lining with wax paper and set aside.
• Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process, or you run the risk of your ingredients not combining properly and your cookies not setting properly.
• ½ cup (113 g) salted butter,½ cup (120 ml) whole milk¹,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) granulated sugar,¼ cup (25 g) cocoa powder
• Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
• Increase the heat to medium and, stirring constantly, bring to a boil.
• Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
• 
  
• Add peanut butter and vanilla extract, stirring until the peanut butter is completely combined and melted into the mixture.
• ⅔ cup (165 g) creamy peanut butter²,1 ½ teaspoon vanilla extract
• Add oats and stir until coated in chocolate.
• 3 cups (285 g) instant/quick oats³
• Drop cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto the prepared cookie sheet.
• Allow to cool (approximately 20-30 minutes) before serving; the cookies will harden as they cool.

Thin Mints

Don't worry that Girl Scout cookie season is going to end soon- you can make your own thin-mints! Follow this recipe:

http://bakingbites.com/2005/10/thin-minties/

Homemade Oreo Cookies

This is my most asked for recipe- by far.

1 Box Devil's Food Cake Mix

2 Eggs

1/2 c. Shortening

Mix eggs and the cake mix then add the shortening. Roll into very small balls. Bake at 350 for 8-10 minutes.

Once cookies are cooled match up into pairs of equal size and frost.

Frosting:

1 8-ounce Package Cream Cheese softened

1/4 c. Butter

4 1/2 c. Powdered Sugar

*I added food coloring for Halloween and rolled the edges in orange sugar for more impact