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Swig Sugar Cookies

Swig Sugar Cookies Recipe

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 18 cookies
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 tsp vanilla extract
  • 6 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • ½ cup unsalted butter, softened (for frosting)
  • ¼ cup sour cream (for frosting)
  • 2½ cups powdered sugar
  • ½ tsp almond extract
  • Pinch of fine sea salt
  • Pink gel food coloring

Method
 

  1. Beat the butter, oil, and sugar together for 3 minutes until fluffy.
  2. Add the eggs, 1 cup sour cream, and vanilla, and mix until smooth.
  3. Stir in the flour, baking powder, and salt until a soft dough forms. Chill 20 minutes.
  4. Preheat oven to 350°F. Scoop 3-tablespoon balls onto lined sheets, roll smooth, and flatten with a sugar-dipped glass.
  5. Bake for 11 to 12 minutes until edges are dry and centers look barely set. Cool on the pan 5 minutes, then transfer to a rack to cool completely.
  6. Beat the remaining butter, sour cream, almond extract, salt, and food coloring until smooth, then beat in powdered sugar. Spread onto cooled cookies.

Notes

Chilling the dough for even 20 minutes makes a real difference in the thickness of the baked cookies. If you want to freeze the unfrosted cookies, they hold up beautifully and taste freshly baked after a quick defrost.