Okay, here’s the recipe:
Swig Sugar Cookie Recipe
Dry ingredients:
- 6 cups flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 2 sticks (salted) butter (1 cup), room temperature
- ¾ cup vegetable oil
- 1¼ cup sugar
- 1 cup powdered sugar
- 2 tablespoons water
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 stick (salted) butter, room temperature
- ⅓ cup sour cream
- ¼ teaspoon salt
- 2-3 tablespoons milk
- 4 cups powdered sugar
- ¼ teaspoon vanilla
- 1 – 2 drops red food coloring (I just left mine white)
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
- In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
- Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
- Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks frappuchino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
- Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan (because they are not baked that long in the oven, that is if you have enough baking pans for the rest of the cookies…this is what I did), OR you can gently move the cookies onto a cooling rack and let them cool completely this way.
- For the Icing:
- Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.
