Swig sugar cookies are so soft, light, and dainty! However, these cookies pack a bold punch of sweet flavor that can’t be beaten! I love the pretty pink frosting that you whip up all on your own. If you are searching for a treat to take to a baby or bridal shower these swig sugar cookies are an excellent choice. My grandma used to take them to all kinds of events and everyone always loved them.

Make sure you keep this recipe for swig sugar cookies handy because you’ll want to make them again and again.

Ingredients:

For the Cookies:
1 cup Kerrygold Unsalted Butter
3/4 cup Wesson Vegetable Oil
1 1/4 cups Granulated Sugar
3/4 cup Domino Powdered Sugar
2 tablespoons Water
2 large Eggs
1 teaspoon Pure Vanilla Extract
5 1/2 cups Gold Medal All-Purpose Flour
1 teaspoon Morton Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Cream Of Tartar

For the Frosting:
1/4 cup Unsalted Butter
6 tablespoons Sour Cream
1/2 teaspoon Pure Vanilla Extract
4 cups Powdered Sugar
2-3 tablespoons Milk
1-2 drops Red Food Coloring, Optional

Instructions:

Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.

Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over-bake them. Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
To make the frosting, cream together the butter, sour cream, and vanilla until well combined. Add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk to thin the frosting to your desired consistency. Add the food coloring, if using, and whip the frosting for one minute. Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.

USE RED NEXT PAGE LINK BELOW.

 NEXT PAGE >>

Quick Tip: Serve these yummy swig sugar cookies with a tall glass of creamy milk. Yum!

Thank you Bake. Eat. Repeat. and YouTube for this Swig Sugar Cookies recipe!