Sugar cookies are a big weakness of mine. Goodness gracious. I love them. 😀 I had a hard time coming up with a name for this version I’m sharing today, so I went with the obvious. The BEST SUGAR COOKIES because they really are the best.
Soft, full of flavor and totally addicting. These cookies are golden, my friends. Golden. 😉 The original recipe was a SWIG cookie knock off, but I changed a few things I didn’t think were necessary. They turned out to be the most amazing sugar cookies ever. Way better than SWIG’s!
The original recipe I found for the SWIG cookies had way too much flour. The first batch I made tasted like flour cookies (yuck!), so I got rid of some and that really helped with the flavor. It also called for a couple tablespoons of water, which I thought was unnecessary, so that was omitted. I also added in extra vanilla extract and doubled the frosting amount. Big cookies like this need lots of frosting to sink your teeth into. Mmmmm. These cookies are truly delicious and worth making!
- 5 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 cup butter, room temperature
- 1¼ cups granulated sugar
- 1¼ cups powdered sugar
- ¾ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 Tablespoons butter, room temperature
- ⅔ cup sour cream
- 5-6 Tablespoons milk
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 drops red food coloring
- Preheat oven to 350° F. Line 3 large cookie sheets with parchment or wax paper.
- In a medium bowl, mix together flour, salt, baking soda and cream of tarter. Set aside.
- In the bowl of a stand mixer, cream butter and both sugars together until light and fluffy; about 1 minute. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.
- Gradually add flour mixture to the wet mixture until just combined.
- Roll dough into 2-inch balls and place on prepared baking sheets. (I fit 8 balls per cookie sheet)
- Pour ¼ cup granulated sugar into a small bowl. Take a drinking glass that is about 2½ inches wide, and dip the bottom of the glass into the sugar. Press the glass into the ball of dough to flatten dough into ½ inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
- Bake cookies for only 8 to 9 minutes. Don't overbake. The short baking time is what makes them soft and amazing! Remove cookies from oven and let cool on baking sheets. No need to transfer to wire rack. Cool cookies completely. Once cooled store covered in fridge until ready to frost and eat.
- Cream butter and sour cream together until light and fluffy. Gradually add powdered sugar; alternating with the milk, until frosting is creamy and combined. Add vanilla extract and red food coloring until frosting reaches the desired color. (I used 2 tiny drops for a light pink.)
- Frost cold cookies and serve!