Swig Sugar Cookies

I LOVE sugar cookies.  But sometimes it just takes too long to make the dough, refrigerate it, roll it out, cut with cookie cutters, then frost.  So I wanted to try these because it cut out a few steps.  Boy was I surprised to find they are my new favorite sugar cookie! So yummy and so much easier! Doesn't get better than that!

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Sour Cream Frosting

1/2 C room temp butter

3/4 C Sour Cream

About 1 2lb package of powdered sugar

1 tsp salt

1/4 C milk

Red food coloring

For the cookies:

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet.

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar in a dish (this is in addition to the sugar listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack to cool completely.

For the frosting:

Start by creaming 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.

Frost cookies and store in the fridge.

Original Recipe can be found Here.