Swig Sugar Cookies

Step 1

Preheat the oven to 350 degrees F.

Step 2

Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined.

Step 3

In a large bowl, whisk together the flour, salt, baking soda, and cream of tartar.

Step 4

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.

Step 5

Roll the dough into golf ball sized balls (about 2 tablespoons) and place them 2 inches apart on a cookie sheet.

Step 6

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.

Step 7

Repeat with the rest of the cookie dough balls.

Step 8

Bake the cookies for 8-10 minutes, or until the bottom is lightly browned.  They stay soft, so make sure not to over bake them.

Step 9

Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.

Step 10

To make the frosting, cream together the butter, sour cream, and vanilla until well combined.

Step 11

Add the powdered sugar, one cup at a time, mixing well after each addition.

Step 12

Add 2-3 tablespoons of milk to thin the frosting to your desired consistency.

Step 13

Add the food colouring, if using, and whip the frosting for one minute.

Step 14

Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator for 1-2 weeks, or freeze them for up to 3 months.