Copycat Frosted Swig Sugar Cookies Recipe

Ingredients

1 cup unsalted butter, softened to room temperature
¾ cup canola or vegetable oil
1¼ cups granulated sugar
¾ cup powdered sugar
½ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon salt
2 tablespoons sour cream or Greek yogurt
2 large eggs, room temperature
1 teaspoon vanilla extract
5½ cups (27.5 ounces) all-purpose flour (don't pack it in the cup or you will have too much)
Granulated sugar for pressing the cookies

Frosting :

¾ cup butter, softened to room temperature
2 tablespoons sour cream or Greek yogurt
1 teaspoon vanilla extract
6 cups powdered sugar
2-3 tablespoons milk (may need a bit more)

PREP TIME 30m	COOK TIME 12m	TOTAL TIME 42m
YIELD 28-30 servings

Instructions

Preheat the oven to 350 degrees F.
Line baking pans with silicone baking mat OR parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add butter, oil, granulated sugar and powdered sugar.
Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (this is very important, don't add all in a clump).
Mix until combined and creamy, about 2 minutes, scraping down the sides of the bowl as needed.
Add the sour cream (or Greek yogurt), eggs and vanilla and mix until well-combined, 1-2 minutes, scraping down the sides of the bowl if needed.
Add the flour and mix until evenly combined; try not to overmix.
Scoop the dough into about 3-tablespoon sized portions and roll into balls.
Place several inches apart on the prepared baking sheets.
Add about ½ cup granulated sugar to a shallow dish or bowl.
Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar.
Press each cookie into an even thickness (about ¼-1/2 inch thick), dipping the bottom of the glass into the sugar between each press (don't keep spraying it with cooking spray).
The edges of the cookie will "ruffle" out a bit and have crinkled edges like in the photos above.
Bake the cookies for 11-12 minutes until just set. Don't let them get too golden - you want these cookies to be SOFT.
Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to finish cooling.

Frosting :

In a mixing bowl (using handheld or stand mixer) combine butter, sour cream (or Greek yogurt) and vanilla.
Mix until thick and smooth and creamy, 1-2 minutes.
Add the powdered sugar and milk and mix until combined and creamy, scraping down the sides of the bowl if needed.
Add additional milk, if needed, to adjust the consistency of the frosting.
You want it thick but still soft and spreadable.
Frost the cooled cookies and decorate with sprinkles (optional). Enjoy!

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