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Swig Sugar Cookies

These thick, soft sugar cookies topped with a tangy pink frosting are a bakery favorite that you can easily make at home. Perfectly sweet with a delightful texture!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
  • 3/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 2 large eggs Add one at a time.
  • 5 1/2 cups all-purpose flour Measure carefully.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1/2 cup granulated sugar, for rolling
For the Frosting
  • 1/2 cup unsalted butter, softened Ensure butter is softened.
  • 2 tablespoons sour cream Adds tangy flavor.
  • 4 cups powdered sugar Sifted or packed based on preference.
  • 1 teaspoon salt
  • 3-4 tablespoons milk Adjust for desired consistency.
  • Red or pink food coloring, a few drops For the frosting color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the butter, vegetable oil, granulated sugar, powdered sugar, and water until smooth and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Scoop out portions of dough, roll them into balls, and then roll in granulated sugar.
  7. Place the sugared dough balls on lined baking sheets and gently press down using the bottom of a glass.
Baking
  1. Bake the cookies for 8 to 10 minutes, until the edges are lightly golden.
  2. Allow the cookies to cool completely on a wire rack.
Frosting
  1. In a clean bowl, beat together the softened butter, sour cream, and salt until creamy.
  2. Gradually add the powdered sugar, mixing well between each addition.
  3. Add milk one tablespoon at a time until the desired spreadable consistency is reached.
  4. Mix in food coloring until you achieve the desired pink shade.
Assembly
  1. Frost the cooled cookies with the pink frosting using an offset spatula.

Notes

Store cookies in an airtight container in the refrigerator for up to 5 days. You can freeze unfrosted cookies for up to 2 months. Serve chilled for best flavor.