*PLEASE READ MY NOTES AT THE BOTTOM BEFORE BEGINNING*
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 tsp. Baking Soda
1/2 tsp. Cream of Tarter
1 tsp. Salt
5 1/2 C. Flour
FROSTING INGREDIENTS
1/2 C. Room Temperature Butter
2. Combine dry ingredients and slowly add to butter mixture.
3. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
4. Roll a golf ball sized ball of dough and place it on your cookie sheet.
5. Firmly press a glass into the center of your dough ball. You want your dough to spill out over the sides of the glass.
6. Bake at 350 for 8-10 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool you can frost them.
FROSTING DIRECTIONS
1. Start by creaming together butter, sour cream, and salt
2. Slowly add powdered sugar. When it gets so thick it’s not frosting, you can add a splash of milk. Alternate this process until your frosting is the desired consistency.
3. Add a drop (or two or three) of food coloring (your choice of color) and whip on high for 1 minute.
1 1/4 C. Sugar
3/4 C. Powdered Sugar
2 T. Water
2 Eggs
1/2 tsp. Baking Soda
1/2 tsp. Cream of Tarter
1 tsp. Salt
5 1/2 C. Flour
FROSTING INGREDIENTS
1/2 C. Room Temperature Butter
3/4 C. Sour Cream
Approximately one 2 lb. package of powdered sugar (I never use the whole thing, but love having extra on hand just in case I add too much milk!)
1 tsp. Salt
1/4 C. Milk
Food Coloring
DIRECTIONS
1. Cream together butter, vegetable oil, sugars, water, and eggs.
Approximately one 2 lb. package of powdered sugar (I never use the whole thing, but love having extra on hand just in case I add too much milk!)
1 tsp. Salt
1/4 C. Milk
Food Coloring
DIRECTIONS
1. Cream together butter, vegetable oil, sugars, water, and eggs.
2. Combine dry ingredients and slowly add to butter mixture.
3. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
4. Roll a golf ball sized ball of dough and place it on your cookie sheet.
5. Firmly press a glass into the center of your dough ball. You want your dough to spill out over the sides of the glass.
6. Bake at 350 for 8-10 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool you can frost them.
FROSTING DIRECTIONS
1. Start by creaming together butter, sour cream, and salt
2. Slowly add powdered sugar. When it gets so thick it’s not frosting, you can add a splash of milk. Alternate this process until your frosting is the desired consistency.
3. Add a drop (or two or three) of food coloring (your choice of color) and whip on high for 1 minute.
Store cookies in a sealed container in the fridge.
ADAPTED FROM
http://vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best
NOTES:
1. I heat up water in the microwave to be very hot, then use that water for the 2 Tablespoons of water it calls for. This helps the butter (even though at room temperature) to break down and not be lumpy. I also heat the milk in the frosting directions for 20 seconds in the microwave. This is done for the same reason I heat the water for the dough.
http://vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best
NOTES:
1. I heat up water in the microwave to be very hot, then use that water for the 2 Tablespoons of water it calls for. This helps the butter (even though at room temperature) to break down and not be lumpy. I also heat the milk in the frosting directions for 20 seconds in the microwave. This is done for the same reason I heat the water for the dough.
