Some notes about the recipe. If you’ve never had a Swig sugar cookie, I think they are less sweet and have a thicker less fluffy texture (more shortbready) than regular sugar cookies. I mix my sugar cookies by hand, and the frosting in a stand mixer. It helps the dough not to get over mixed. I refrigerate my cookies after they have cooled, but I like to eat them at room temperature. The cookies are so moist that if you stack them in the refrigerator put parchment paper in between to keep them from sticking together. Also, these don’t work to roll out and cut shapes because the dough is so soft. One time I lessened the vegetable oil to 1/2 cup and I was able to roll out the dough between two pieces of parchment paper and cut out shapes.

This post contains affiliate links. This means, if you make a purchase through my links, I’ll receive a small portion of your purchase at no extra cost to you.

Sugar Cookies

1 cup butter softened
3/4 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup light sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp salt
5 1/2 cups flour

Preheat oven to 350. Cream together the softened butter, oil, and sugar. Add the eggs, sour cream, extracts and mix until well combined. Add the dry ingredients last and mix until a nice soft dough forms.  (I like to knead the dough by hand to incorporate the last bit of flour.) Roll dough into golfball size balls and placed on a parchment lined cookie sheet.  Using the back of a drinking glass sprayed with cooking spray, smash the balls into round circles about 1/2 inch thick. Bake for 8-10 minutes- cookies should not brown at all.  Allow to cool on the cookie sheet for 5 minutes and transfer to a cooling rack if desired. Allowing them to cool on the cookie sheet is very important because they continue to cook. Don’t take them off too soon! I rotate two pans when I cook these so my first pan of cookies has the time to cool.

Frosting
1/2 cup butter softened
3/4 cup reduced fat sour cream*
2 pounds powder sugar
red food coloring (if desired)

Whip the butter in the bowl of the stand mixer on medium speed for a few minutes until light and fluffy.  Add the sour cream and a few drops of red food coloring and mix for another minute, then gradually add the powdered sugar a cup at at time.  You want the frosting to be nice and stiff, not runny. I usually add a few cups of sugar, check the consistency and taste and then add more if needed. You might not use the whole 2 pounds of powdered sugar. Frost the cooled cookies. I like using the Wilton 1M tip for rosettes.

*I use the reduced fat because it’s not as thick as regular sour cream