omahablogger

July 29, 2021

Swig Sugar Cookies

A couple of years ago I posted this Swig Sugar Cookie recipe, and to this day it remains my favorite sugar cookie.

Had to pull the recipe out of the archives again, this time we just added colorful sprinkles to channel summer fun. Enjoy!

Swig Sugar Cookies

Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes

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 Tarter
  • 1 teaspoon Salt
  • 5 1/2 cups Flour

Sour Cream Frosting (Original)

  • 1/2 cup room temperature butter
  • 3/4 cup Sour Cream
  • Pinch of salt
  • 2 cup Powdered Sugar

Instructions

  1. Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
  2. Combine dry ingredients and slowly add to butter mixture.
  3. Mix until everything is combined.  Your dough should be a little crumbly and not sticky.
  4. Use a cookie scoop or roll a golf ball sized ball of dough and place it on your cookie sheet
  5. To give the cookies the signature rough edge, press a glass bottom (dipped in sugar) into the center of the dough ball.
  6. Bake at 350 degrees 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.
  7. For the ORIGINAL frosting: Cream together butter and 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.
  8. Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie (apparently) is that the cookies are cold and the frosting is room temperature.  Frost right before serving.

I can attest to the refrigeration technique of the cookie.

SO GOOD CHILLED!  

I used a traditional buttercream frosting for this batch which includes 2/3 cup butter, 3 cups powdered sugar, 1 tsp almond extract, 2 Tbsp heavy whipping cream.  Mix together until desired consistency, adding more powdered sugar and whipping cream as needed.