Swig Sugar Cookies with Buttercream Frosting

Ingredients

Cookies

• 1 cup 2 sticks salted butter, softened
• 3/4 cup vegetable oil
• 1 1/4 cups granulated white sugar
• 3/4 cup confectioners sugar
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 2 Tbsp. sour cream
• 2 eggs
• 1 tsp. vanilla extract
• 5 1/2 cups all purpose flour
• 1/2 granulated sugar

Frosting:

• 3/4 cup 1 1/2 sticks unsalted butter, softened
• 2 Tbsp. sour cream
• 1 tsp. vanilla extract or almond extract
• 6 cups confectioners sugar
• 1 to 2 Tbsp. heavy whipping cream

Instructions

For the cookies:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Using a handheld mixer, cream butter, oil, and both sugars until creamed.
3. Add baking soda and cream of tartar and mix for 1 to 2 minutes, until creamy.
4. Beat in sour cream, eggs, and vanilla extract for another 1 to 2 minutes, until smooth.
5. Add flour and stir just until combined.
6. Add 1/2 cup of sugar to a bowl and spray the bottom of a glass with non-stick cooking spray.
7. Dip the glass in the sugar and press the cookies to about a 1/2" thickness, re-dipping the glass after each cookie.
8. Bake until cookies are only just set and not golden on the edges; about 10 to 12 minutes.
9. Cool for at least 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.

For the frosting:

10. Using a handheld mixer, cream butter, sour cream, and vanilla extract for about 2 minutes.
11. Add in confectioners sugar and heavy cream(as needed) and beat until smooth and creamy.
12. Frost cooled cookies and serve.
13. ENJOY!