Knockoff Swig Sugar Cookie

Everyone knows how much I love my Swig sugar cookies. I found this recipe and of course it's not as good as an actual Swig cookie, its pretty darn close and its pretty darn good! 

Cookie Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together butter, vegetable oil. sugars, water and eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combines. Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet. Now it's time to give these babies their signature rough edge. Put 1/4 cup of sugar and a pinch of salt in a dish. (this is in addition to the salt and sugar listed above.) Stick the bottom of a class in it. This will be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill our over the sides of the glass. If there is a lip it's even better. Bake at 350 for 8 min. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge. 

Sour Cream Frosting:

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk (I never had to add milk but if your frosting gets to thick you can add milk.)  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving