SWIG SUGAR COOKIE

By á-2277

A combination of Sugar Cookie / Cinnamon Free Snickerdoodle! DELICIOUS:)))

Ingredients

• Frosting:
• 1 Cup Butter, softened
• 3/4 C Vegetable Oil
• 1 1/4 C Sugar (plus 1/4 cup reserved)
• 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
• 1/2 cup butter, softened
• 3/4 C Sour Cream
• 5 Cups powdered Sugar
• 1 t salt
• 1/4 C Milk
• Orange Food Coloring

Details

Adapted from therecipecritic.com

Preparation

Step 1

INSTRUCTIONS
Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.

In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.

Slowly add in flour mixture until combined.

Roll the dough into golf sized balls and place onto a non stick cookie sheet.

To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie.
You still want the cookie to be thicker so don’t press them to thin.

Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.


To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.