Swig Sugar Cookies

But I had never had a Swig sugar cookie before now.  This copycat Swig sugar cookies recipe may just have converted me to someone that can enjoy sugar cookies.  First of all – so easy.  No chilling time, no rolling and cutting out the dough, no detailed frosting work required.  In short, they’re pretty much the easiest sugar cookies known to man.

Plus, they taste amazing.  They’re soft and chewy and perfect.  And I even liked the frosting.
I don’t really know who this is talking right now, because it can’t be me.

This Swig sugar cookies recipe makes a huge batch of cookies, and the cookies themselves are really big.  I got 34 cookies out of the recipe and they were each huge.  Although that’s not really a bad thing – you can be happy having just one that way!

Anyone else totally incapable of eating just one cookie?  With normal cookies, I just don’t think it can be done.  Does anyone ever stop with just one?  I think you always have two.  Or at least I do.  Maybe I just have no self control?  I should probably work on that.
Or just always make giant cookies!  That way I’m good with one.  I think that’s my new game plan.

Ingredients
For the Cookies:

• 1 cup Unsalted Butter
• 3/4 cup Vegetable Oil
• 1 1/4 cups Granulated Sugar
• 3/4 cup Powdered Sugar
• 2 tablespoons Water
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 5 1/2 cups All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cream Of Tartar
• For the Frosting:
• 1/4 cup Unsalted Butter
• 6 tablespoons Sour Cream
• 1/2 teaspoon Pure Vanilla Extract
• 4 cups Powdered Sugar
• 2-3 tablespoons Milk
• 1-2 drops Red Food Coloring, Optional

Directions

1. Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
2. Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.
3. ...........................................

for full instruction please see : bake-eat-repeat.com

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