Swig cookies are basically a sugar cookie with the most amazing frosting ever! This frosting is made with sour cream, which sounds gross, but it tastes delicious. Because the frosting has sour cream in it, it has to be kept in the fridge.
These cookies are perfect for Halloween, Valentines, or any time really.
- 2 c. butter- soft (but not melted)
- 1 1/2 c. vegetable oil
- 2 1/2 c. sugar
- 1 1/2 c. powdered sugar
- 1/4 c. water
- Mix all together until creamy then add:
- 4 eggs (add one at a time)
- 11 c. flour
- 1 t. baking soda
- 1 t. cream of tartar
- 2 t. of salt
- 1 c. butter- soft (this is ok if it gets a little melted)
- 1 1/2 c. sour cream
- 1/2 t. salt
- 10 3/4 cups or 1 1/2 Packages of powdered sugar- the 2 lb ones.
- food coloring- I found that mostly red with just 2 drops of blue made a perfect pink color I wanted.
Mix the ingredients together to make the cookie dough. The dough may seem dry and crumbly, but that's okay because as you roll the dough it should stick together.
Roll the dough into a balls (whatever size you want- but I’m all about the big cookies! you’ll really have to watch the smaller ones when baking them because they’ll cook faster), then press them down with either the palm of your hand or a glass cup/jar. You can dip the glass into some white sugar before pressing the cookie down. You don’t want to press them down too thin- just to about 1/4″- 1/2″ thick.
Bake at 350 for 8-10 minutes. The trick is you want just the bottoms to get a little golden- NOT the tops! You want these to be soft cookies so a little under cooked is better than overcooked.
For the frosting, mix all ingredients together until smooth. Frost cookies once they are cool.