Swig Sugar Cookies and Frosting Recipe

Step 1

Preheat oven to 350°F.

Step 2

In the bowl of a stand mixer, combine butter, shortening, granulated sugar, confectioners sugar and mix on medium speed for 3 minutes, until light and fluffy.

Step 3

Add eggs and mix again.

Step 4

In a bowl add the cream of tartar, baking soda and salt to the flour and whisk to combine.

Step 5

Slowly add the flour to the butter mixer and allow the mixer to combine until the dough comes together.

Step 6

Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet. Place only 6 cookies per cookie sheet to avoid edges touching.

Step 7

Roll each cookie dough ball until it is smooth and round.

Step 8

Use a kitchen glass that has been sprayed with a little nonstick spray to press the bottom into granulated sugar, then press down on each cookie dough ball until the cookie is pressed out but not totally flat. Repeat with all cookies.

Step 9

Bake for 8-10 minutes or until edges are just slightly starting to brown and center no longer appears wet.

Step 10

Cool completely.

Step 11

In a clean bowl, using a hand mixer or a clean bowl for the standing mixer, combine butter, sour cream, and salt until smooth.

Step 12

Add powdered sugar, starting with 4 cups and mix on low until smooth. We almost always use the full 5 cups.

Step 13

Add in a few drops of pink gel food coloring for the soft pink color. We use 3 drops.

Step 14

Spread on cooled cookies using an offset spatula.