Copycat Swig Sugar Cookie

1 c. butter softened

3/4 c. vegetable oil

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. water

2 eggs

5 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/2 c. butter softened

3/4 c. sour cream

dash of salt

1 1/2 - 2 lbs. powdered sugar

1-2 Tbsp. milk or as needed, to taste

Preheat oven to 350-degrees.

In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.

In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.

Roll dough into golf-ball sized balls and place on a lightly greased cookie sheet.

Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin.

Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

Cream together butter, sour cream, and salt. 

Slowly add powdered sugar and mix until desired consistency. 

Add milk to thin if needed. 

Mix in food coloring if desired. 

Frost cooled cookies.

PEANUT BUTTER VARIATION

For the Cookie Dough:

3/4 c. butter, softened

1 c. peanut butter

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. water

2 eggs

3-4 c. flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/2 c. butter, softened

1/2 c. peanut butter

1/4 c. sour cream

1/2 tsp. vanilla

dash salt

2 1/2 – 3 c. powdered sugar

COCONUT VARIATION

For the Cookie Dough:

1 c. butter, softened

3/4 c. vegetable oil

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. water

1 1/2 tsp. coconut extract

2 eggs

5 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/2 c. butter, softened

3/4 c. sour cream

1 tsp. coconut extract

dash of salt

1 1/2 – 2 lbs. powdered sugar

toasted coconut (for topping)

LEMON VARIATION

For the Cookie Dough:

1 c. butter, softened

3/4 c. vegetable oil

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. lemon juice + 1 tsp. lemon juice

1 Tbsp. fresh lemon zest

2 eggs

5 1/2 cup flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/4 c. butter, softened

1 (8oz. pkg) cream cheese

2 Tbsp. lemon juice

2 tsp. lemon zest

1 tsp. vanilla extract

1 1/2 – 2 lbs. powdered sugar