Knockoff Swig Sugar Cookie Recipe

These make nice BIG cookies.

There seems to be a lot of racket around some recipes.  I tend to think most of it is self promotion.  Having said that I thought this recipe interesting more than anything as I don't have a clue about the significance of a Swig Sugar Cookie?  Is that some body's name,  a bakery, a town?  Who knows?

The batter looks and feels similar to a Snicker doodle dough.  The gal giving this recipe, Mandi, says she does not cook.....or bake, and has never posted a recipe in 3 years blogging.......not a good sign, but this she says is a "life changing cookie."  I don't know if I would go so far as to say life changing???  BUT IT IS REALLY A GOOD COOKIE.  It is sort of between a shortcake and a snicker doodle texture with crispy edges, a soft center, and killer frosting.  They are knock out served cold....yup you store them sealed up in the refrigerator and frost them as you serve them.

So anyway they looked good in the photo.   Anything close to a Snicker doodle is a good thing too!

If you would like to visit her commentary and recipe here is the link.    http://vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html

I did do a bit of adapting because she said the dough would be a little crumbly and after following her instructions precisely mine was wet and slack.  Perhaps she used medium eggs and I use large?  So I added a good 1/2 cup more flour resulting an a stiffer but not sticky dough.  Not a bit crumbly though.  More again along the line of Snicker doodle dough!

Frost as you serve these.

Ingredients for Knockoff Swig Sugar Cookies:

1 C. room temperature butter
3/4 C. vegetable oil
1 1/4 C. sugar + additional 1/4 C. sugar for pressing cookies
3/4 C. powdered sugar
2 T. water
2 eggs ( I used large)
1/2 t. baking soda
1/2 t. Cream of Tarter
1 t. salt + additional pinch of salt for sugar/salt mixture for pressing the cookies
5 1/2 C. flour (I used 6 C. flour)

Heat the oven to 350 degrees.  Place parchment paper or sil-pat baking mattes on cookie sheets and set them aside.

Cream together the butter, oil, sugars, water, and eggs.

The dough is not a bit sticky and works easily.

Combine the dry ingredients and add slowly to the butter mixture.
Mix until well combined.  Dough should be a little crumbly and not at all sticky.

Roll a golf sized ball of dough and place on baking sheets.

Little juice glasses were just right for this.

Place an additional 1/4 cup of sugar and a big pinch of salt in a small bowl.  Using a small glass wet the bottom and dip it in the sugar.  Use this as a press and flatten the ball of dough squishing to leave  craggy edges.

Bake 8 minutes and cool on pan a few minutes before removing.  Cool completely and then refrigerate.  According to the author these are best served cold with the frosting at room temperature.

Ingredients for Frosting:

1/2 C. room temperature butter
3/4 c. sour cream
approx. 1, 2 lb. pkg. powdered sugar.  (You will not need it all.)
1 t. salt
3-4 T. milk
1 drop red food coloring

Cream butter, sour cream, and salt.  Add powdered sugar.  When it becomes thick add a tablespoon of milk.  Alternate this process until you reach the desired consistency.  Add 1  drop red food coloring.  Whip on high 1 minute.

Keep cookies in a sealed container in the refrigerator until ready to serve.  The magic of these is the cookies are served cold and the frosting is room temperature.  Frost right before serving.  If you make in advance and need to refrigerate make sure you give it time to warm up before serving.

This yielded 4 1/2 dozen cookies and I plan on freezing half of them for another time.

Molly will be 3 on Monday!

And yes....I gave Molly her bath but I couldn't truly say who came out on top!  When finished I was as wet as she was.  It was a nice day to give a dog a bath.  She thinks she is a cat and relaxes at the front window!