Name: Swig Sugar Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup vegetable oil; 1 ¼ cups granulated sugar; ¾ cup powdered sugar; 2 tablespoons water; 2 large eggs; 5 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon cream of tartar; 1 teaspoon salt; ½ cup granulated sugar (for rolling); ½ cup unsalted butter, softened; 2 tablespoons sour cream; 1 teaspoon salt; 4 cups powdered sugar; 3-4 tablespoons milk; Red or pink food coloring (optional)

Ingredients

1 cup unsalted butter (softened)

¾ cup vegetable oil

1 ¼ cups granulated sugar

¾ cup powdered sugar

2 tablespoons water

2 large eggs

5 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon salt

½ cup granulated sugar (for rolling)

½ cup unsalted butter (softened, for frosting)

2 tablespoons sour cream

4 cups powdered sugar

1 teaspoon salt (for frosting)

3-4 tablespoons milk

Red or pink food coloring (optional)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: In a large bowl, cream together 1 cup softened unsalted butter, ¾ cup vegetable oil, 1 ¼ cups granulated sugar, ¾ cup powdered sugar, and 2 tablespoons water using an electric hand mixer until smooth.

Step 3: Add 2 large eggs to the butter mixture and mix until fully combined.

Step 4: In a medium bowl, whisk together 5 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.

Step 5: Roll the dough into golf ball-sized balls. Then roll each ball in ½ cup granulated sugar to coat.

Step 6: Place the sugar-coated dough balls on a non-stick cookie sheet. Use the bottom of a glass to gently press into the center of each dough ball, flattening slightly but keeping the cookies thick.

Step 7: Bake for 8-10 minutes until the bottoms are lightly browned but centers remain soft. Remove from the oven and let cool.

Step 8: For the frosting, in a large bowl, cream together ½ cup softened unsalted butter, 2 tablespoons sour cream, and 1 teaspoon salt until smooth. Gradually add 4 cups powdered sugar, mixing as you go.

Step 9: Add 3-4 tablespoons milk to adjust the frosting to your desired consistency. Stir in a few drops of red or pink food coloring if desired.

Step 10: Frost the center indentation of each cooled cookie, leaving the edges exposed.

Step 11: Chill the cookies. Swig Sugar Cookies are best served cold, so store them between layers of parchment paper in an airtight container in the refrigerator or freezer until ready to enjoy.

Tips & Variations

Use softened butter at room temperature for easier creaming and better texture.

Adjust the amount of milk in the frosting to create a thicker or thinner consistency depending on your preference.

Try using cream cheese instead of sour cream in the frosting for a tangier flavor.

To make the cookies festive, switch the food coloring to seasonal hues or add sprinkles on top of the frosting.

Storage

Store the cookies in an airtight container with parchment paper between each layer to prevent sticking. Keep refrigerated or frozen; chilled cookies are the classic way to enjoy Swig Sugar Cookies. They can be stored in the fridge for up to one week or frozen for up to one month. Reheat briefly at room temperature or enjoy straight from the fridge for their signature texture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it covered in the refrigerator. Bring it to room temperature before rolling and baking for best results.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar, which helps activate the baking soda for leavening.