Swig Sugar Cookies and Icing Recipe

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Preparation time: 15 minutes
Total time: 25 minutes
Yield: 2 dozen cookies

Ingredients:
  • 5 ½ cup + 2 Tbsp. flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp cream of tarter
  • 1 cup butter, room temperature
  • ¾ cup canola/ vegetable oil
  • 1 ¼ cup sugar
  • ¾ cup powdered sugar
  • 2 Tbsp. water
  • 2 eggs, room temperature 
  • 1 tsp vanilla
Directions:
  1. Preheat oven to 350°F
  2. In a mixing bowl, mix together flour, salt, baking soda, and cream of tartar. Set aside.
  3. In the bowl of a standing mixer, cream butter and sugars together for 2 minutes.
  4. Slowly stream in the oil while beating.
  5. Add the water and vanilla and then beat in the eggs one at a time until combined.
  6. Add the flour mixture to the wet ingredients a little at a time mixing until combined (scrape down the sides of the bowl as needed).
  7. Roll dough into 2 inch balls.
  8. Place ¼ cup sugar in a small dish with a pinch of salt.
  9. Place balls of dough on a baking sheet about 3 inches apart to allow for spreading.
  10. Take a drinking glass and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass).
  11. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass).
  12. Bake for 8 minutes only. You do not want to over bake these. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air-tight container in the fridge. 

And what is a sugar cookie recipe without a icing recipe to go with it!

Sour Cream Icing 

 Preparation time: 10 minutes
Total time: 10 minutes
Servings: 2 dozen cookies

Ingredients:
  • 5 Tbsp. butter, softened
  • 1/3 cup + 1 Tbsp. sour cream
  • ¼ tsp salt
  • 2-3 Tbsp. milk
  • 3.5-4.5 cups powdered sugar
  • ¼ tsp vanilla
  • 1 drop red food coloring
Directions:
  1. Cream butter, sour cream, and salt together.
  2. Add powdered sugar a little at a time, alternating with adding milk.
  3. Add extra milk or powdered sugar if needed to reach desired consistency.
  4. Add food coloring and vanilla and mix until combined.
  5. Spread over cold cookies with the back of a spoon and serve immediately or let the icing dry and then store in an air-tight container in the fridge.
Notes:
For the Lemon/Lime Swig Sugar Cookies, you will need to make the following changes to the Original Swig Cookie Recipe:
• Add 1-2 Tbsp Lemon/Lime Zest
• Add 1-2 drops of lemon/lime oil
• Use 1 drop of yellow/green food coloring to the frosting in place of the red food coloring.
Add the above ingredients to the cookie dough and the frosting while you are mixing the ingredients together.

*Recipes provided by Christine Cook Christensen

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