Sugar Cookie Recipe {Copycat Swig Cookie}

Ingredients

Sugar Cookie

▢1 cup (2 sticks / 226 g) unsalted butter, softened▢1 ¼ cups (250 g) granulated sugar▢¾ cup (94 g) confectioners' sugar▢¾ cup (168 g) vegetable oil▢3 large eggs, room temperature▢5 ½ cups (688 g) all-purpose flour▢1 teaspoon cream of tartar▢1 teaspoon kosher salt

Instructions

Sugar Cookie

Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and confectioners' sugar. Mix on medium speed until just combined.

Drizzle in oil and add eggs. Mix well.

In a separate bowl, whisk together the flour, cream of tartar, and salt.

Slowly add the flour mixture to the butter mixture. Allow the mixer to combine until the dough pulls away from the sides of the bowl.

Using a 2-tablespoon scoop, drop the golf-ball size portions of dough onto a lined baking sheet.

Roll each cookie dough ball until it is smooth and round.

Using the bottom of a wet kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.

Bake for 7-9 minutes, or until edges are just slightly starting to brown and the center no longer appears wet. Allow the cookies to cool as you make the frosting.

NOTE: It is important to NOT over-bake the cookies. Be sure to check your cookies at 7 minutes. Every oven is different and overbaking can result in a tough, crumbly, tasteless cookie. Let your first batch be a test batch so you can ensure the remaining cookies are perfect and soft!

Sugar Cookie Frosting

In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, sour cream, and salt.

Once ingredients are fully incorporated, start adding the confectioners' sugar, about ½ cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add milk one teaspoon at a time.)

Mix in a few drops of red food coloring for the soft pink color.

Spread the frosting onto the cooled cookies using an offset spatula or butter knife.