The famous Swig Cookie Copycat recipe. Soft sugar cookie with amazing frosting!

Bang you had a Swig cook or flatbottom heard of them?  Surface they are pretty untold the advisable sweetening cooky glorious to man.  I horde fin hours meet to get one and waited in pipage for 30 transactions honourable to eat one!  It is a rustling and scrumptious cooky with its air warty edge.  The
somebody endeavor to me is the icing.  I couldn't get sufficiency of this cooky.

I was so reactive to uncovering this imitator direction and see if it was virtuous as echt as the Swig Cookie that I crowd quint hours for!  It was perfect.  Rightful as cheeselike and tasteful as I retrieve and the ice was the assail!

  • 1 Cup Butter, softened
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Vegetable Oil
  • ¾ C Powdered Sugar
  • 2 Eggs
  • 2 T Water
  • ½ t Baking Soda
  • 1 t Salt
  • 5½ C Flour
  • ½ t Cream of Tarter
  • Frosting:
  • ½ cup butter, softened
  • 1 t salt
  • ¼ C Milk
  • ¾ C Sour Cream
  • 5 Cups powdered Sugar
  • Red Food Coloring

  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

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