It's no secret that the Wolfley sisters love Swig! This recipe is sure to curb the craving and they are super easy to make! Why are Swig cookies so good? They are thick and soft sugar cookies...the best kind right?! This recipe is adapted from Everyday Jenny's recipe. Check out her blog! She has lots of great recipes and projects!!
Swig Sugar Cookie
1/2 cup salted butter, softened
3/8 cup vegetable oil (1/4 cup plus half of a 1/4 cup)
1 cup sugar
1 egg
1/8 cup sour cream
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp baking soda
1/2 tsp salt
2 3/4 cup flour
1/2 cup salted butter, softened
3/8 cup vegetable oil (1/4 cup plus half of a 1/4 cup)
1 cup sugar
1 egg
1/8 cup sour cream
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp baking soda
1/2 tsp salt
2 3/4 cup flour
Cream together butter, oil, sugar, eggs, sour cream, and extracts. Mix in soda, salt, and flour until incorporated. Use a cookie scoop or roll 1 inch pieces of dough into a ball. Roll in sugar and place on cookie sheet. Dip a flat bottomed cup in granulated sugar then press the dough ball. The edges of the cookie will crack a little. I use a small mason jar (8 oz. jelly jar and it works perfect!) then bake at 350 degrees for 8-10 minutes. Your cookies will not brown. Let cool for a few minutes on your baking sheet then transfer to a cooling rack. Frost with recipe below!
Sugar Cookie Frosting
1/2 c butter, softened
3/4 cup sour cream
5 cups powdered sugar
Red food coloring (to make the frosting pink)
1/2 c butter, softened
3/4 cup sour cream
5 cups powdered sugar
Red food coloring (to make the frosting pink)
Cream all together and frost cookies. Serve chilled!
Pin the image below!
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