Friday, July 10, 2015

Swig Sugar Cookie Copycat

Swig Sugar Cookies. There are so many things to say. I usually eat sugar cookies just because I like to eat frosting and I'm less embarrassed about my obsession with frosting if its on a cookie, but these cookies... Oh these cookies... They are so soft, sweet, and the edge is a little crispy because of the sugar around it. Amazing! The frosting is a little tangy, sweet, and creamy. The combination makes it my favorite, non-cookie cutter, sugar cookie. I'm going to go make another batch right now cause I can't stop thinking about them!

Swig Sugar Cookie Copycat
Recipe Source: The Idea Room

5 1/2 cups & 2 Tablespoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 cup Butter, room temp
3/4 cup Vegetable Oil
1 1/4 cups Granulated Sugar
3/4 cups Powdered Sugar
2 Tablespoons Water
2 large Eggs, room temp
1 teaspoon Pure Vanilla Extract

1/2 cup Butter, room temp
3/4 cup Sour Cream
1/2 teaspoon Salt
8 cups Powdered Sugar
2 Tablespoons Milk

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, baking soda, and cream of tarter.

2. In the bowl of a stand mixer combine the butter and both sugars. Beat on medium speed for 2 minutes. Slowly add in the vegetable oil.

3. Add in the water and vanilla and mix to just combined. Mix in the eggs one at a time.

4. Slowly add in flour mixture to the wet ingredients. Beat until just combined.

5. In a small bowl, combine 1/4 cup of granulated sugar with a pinch of salt. Roll your dough into golf ball sized balls and set on a cookie sheet approx 3 inches apart. Spray the bottom of a glass with cooking spray and dip in the sugar. 

6. Press the glass onto your balls of cookie dough so the dough is about a 1/2 inch thick. Bake for 8 minutes. You don't want them to turn brown at all. Put on a cooling rack and let cool completely.

1. Cream butter, sour cream, and salt together. Slowly add the powdered sugar. Add the milk and beat until fluffy.

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