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Swig Sugar Cookies with Buttercream Frosting

Ingredients

Cookies

  • 1 cup 2 sticks salted butter, softened
  • 3/4 cup vegetable oil
  • 1 1/4 cups granulated white sugar
  • 3/4 cup confectioners sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 2 Tbsp. sour cream
  • 2 eggs
  • 1 tsp. vanilla extract
  • 5 1/2 cups all purpose flour
  • 1/2 granulated sugar

Frosting:

  • 3/4 cup 1 1/2 sticks unsalted butter, softened
  • 2 Tbsp. sour cream
  • 1 tsp. vanilla extract or almond extract
  • 6 cups confectioners sugar
  • 1 to 2 Tbsp. heavy whipping cream

Instructions

For the cookies:

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Using a handheld mixer, cream butter, oil, and both sugars until creamed.
  • Add baking soda and cream of tartar and mix for 1 to 2 minutes, until creamy.
  • Beat in sour cream, eggs, and vanilla extract for another 1 to 2 minutes, until smooth.
  • Add flour and stir just until combined.
  • Add 1/2 cup of sugar to a bowl and spray the bottom of a glass with non-stick cooking spray.
  • Dip the glass in the sugar and press the cookies to about a 1/2" thickness, re-dipping the glass after each cookie.
  • Bake until cookies are only just set and not golden on the edges; about 10 to 12 minutes.
  • Cool for at least 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.

For the frosting:

  • Using a handheld mixer, cream butter, sour cream, and vanilla extract for about 2 minutes.
  • Add in confectioners sugar and heavy cream(as needed) and beat until smooth and creamy.
  • Frost cooled cookies and serve.
  • ENJOY!