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Copycat Swig Sugar Cookies Recipe

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This recipe for Copycat Swig Sugar Cookies is from Grace's Greatest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1 cup butter, softened
3/4 cup vegetable oil
2 cup sugar
2 eggs
1/4 cup sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp salt
5 1/2 cups flour

Frosting:
1/2 cup softened butter
3/4 cup sour cream
2 lbs powdered sugar
red food coloring
Directions:
Directions:
Preheat oven to 350. Cream together butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until combined. Add the dry ingredients very last and mix until a nice soft dough forms. Roll dough into balls and place on cookie sheet. Using the bottom of a glass or plate, smash the balls into round circles. Bake for 8-10 minutes, cookies shouldn't be brown at all. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack. *allowing them to cool on the cookie sheet is key because it cooks for a little bit longer. don't take them off too soon!*

Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy. Add the sour cream and a few drops of food coloring. then gradually add the powdered sugar a cup at a time. You want the frosting to be nice and stuff, NOT runny. I usually add a few cups of sugar, check the consistency and then taste and add more as needed. You might not use all of the 2 lbs of sugar.

Frost the cooled cookies.

 

 

 

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