Swig Sugar Cookies
User Reviews
5
Swig Sugar Cookies
Description
These sugar cookies combine softened butter and vegetable oil with granulated and powdered sugars, water, and eggs to form a smooth dough. Flour, baking soda, cream of tartar, and salt provide structure and slight leavening. Shaped into balls and flattened by pressing down with a sugar-dipped glass bottom, they bake to a lightly golden bottom with a tender yet slightly crisp texture. After cooling, the cookies are frosted with a sour cream-based frosting, adding tang and creaminess. Coloring the frosting in pink or red gives them a festive look. The recipe uniquely suggests storing the baked but unfrosted cookies in the freezer and frosting them when ready to serve, as they are traditionally enjoyed ice-cold.
Serving these cookies chilled complements their texture and frosting, offering a refreshing contrast to room-temperature cookies.
Ingredients
Sugar Cookies
- 1 cup butter softened
- ¾ cup vegetable oil
- 1 ¼ cups sugar
- ¾ cup powdered sugar
- 2 tablespoons water
- 2 egg
- 5 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- sugar extra, for pressing cookies
Frosting
- ½ cup butter softened
- ¾ cup sour cream
- salt dash
- 1 ½ to 2 pounds powdered sugar
- 1-2 tablespoons milk if needed
- Food Coloring pink or red
Instructions
Sugar Cookies
- Heat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or use a nonstick baking sheet. Set aside.
- In a stand mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Slowly add in eggs.
- In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well. Slowly add to the butter-sugar mixture until combined and doughy.
- Roll dough into golf-ball-sized balls and place on the prepared baking sheet.
- Dip the bottom of a glass into excess sugar and press on each dough ball to flatten the cookie. Redip the glass for each cookie. Press lightly because you don't want your cookie to be too thin.
- Bake for 8-10 minutes or until the bottom is lightly golden brown. Do not overbake.
- Let cookies remain on the cookie sheet for 5 minutes before moving them to a cooling rack. Cool completely before frosting.
Frosting
- Cream together butter, sour cream, and salt.
- Slowly add powdered sugar and mix until desired consistency; you may not need it all.
- Add milk to thin if needed.
- Mix in food coloring to the desired hue.
- Spread over cooled cookies and serve!
Notes
- Store baked sugar cookies frozen until ready to frost and serve for best texture and flavor.
- Frost cookies just before serving to keep the frosting fresh and maintain the chilled cookie experience.
- These cookies pair well with a fruity soda, such as a raspberry-flavored drink, to complement their sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 230mg | 10% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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