As soon as I saw these cookies on Mel’s Kitchen Cafe, I knew I had to try them! They were completely and totally as delicious at Mel described them. If you don’t follow Mel, make sure you start. She is a cooking genius.

These delicious cookies have a few key steps, but are easier than your traditional sugar cookies that require rolling out and cutting with a cookie cutter.

Once you have all of your ingredients mixed together you rolled together balls of dough. Spray the bottom of a glass with a butter spray and then dip it into a small bowl of sugar. Press the cup down on each roll of uncooked dough until they are about 1/2 inch thick. 

Swig Sugar Cookies

COOKIES:

• 1 cup butter softened
• 3/4 cup vegetable oil
• 1 1/4 cups of sugar
• 3/4 cup powdered sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 1/2 cups unbleached all-purpose flour
• Granulated sugar for pressing the cookies

FROSTING:

• 1/2 cup butter
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (add more if your frosting is too runny)
• 1-2 tablespoons heavy whipping cream

INSTRUCTIONS:

• Preheat the oven to 350 degrees
• In the bowl add the butter, oil, granulated sugar and powdered sugar and mix with a hand mixer. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don’t add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and creamy
• Add the sour cream, eggs and vanilla; mix until well-combined, 1-2 minutes
• Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.
• Scoop the dough into about 3-tablespoon sized portions and form into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press. The edges of the cookie will ruffle out a bit. It’s really up to you how thick or thin to press the cookies, but I try to keep them about 1/2 inch thick.
• Bake the cookies for about 10 minutes until just set. Try not to let them get golden on the edges or very much on the bottom or you will have overcooked them and they will be dry.
• Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.

• For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
• Frost the cooled cookies and decorate with sprinkles, if desired.

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