SWIG SUGAR COOKIE RECIPE (AKA THE BEST PINK SUGAR COOKIE)

Hey guys!  So I had a craving for pink sugar cookies and realized I haven't done a food blog in a while...so as difficult as it was not to immediately bake and devour these the night I got all the ingredients, I waited til morning for you guys!-so I'd have decent light in the kitchen to document the recipe (even though it was still pretty bad lighting -ugghhh)

I'd seen this recipe on various other blogs/pinterest and I've always LOVED pink sugar cookies.  Not like the nasty store bought ones, but like bakery or home baked ones.  They are just so buttery and sweet, but kind of light, but also dense??  I don't know, they're just perfect treats.

Anyway, I guess there is a place called the Swig Drive Through in Utah where these bad boys originated, and this is supposedly very close to the original recipe.

Here it is:

SWIG SUGAR COOKIE RECIPE

PREP TIME: 30 MINUTES
BAKE TIME: 8 MINUTES
YIELDS: 2 DOZEN

INGREDIENTS

For the cookie dough:

1 cup butter, softened

3/4 cup vegetable oil

1 1/4 cup granulated sugar

3/4 cup powdered sugar

2 tablespoons water

2 eggs

1 1/2 teaspoons baking powder

1 teaspoon salt

5 1/2 cups flour

2 tablespoons granulated sugar and dash of salt (for shaping cookie)

For the sour cream frosting:

1/2 cup butter, softened

1/2 cup sour cream

2 tablespoons whole milk

1 teaspoon salt

4 cups powdered sugar

1 drop red food coloring

INSTRUCTIONS

1. Preheat oven to 350°F.

2. In a stand mixer, combine the butter, vegetable oil, sugars, water and eggs. Mix on medium speed for about 3 minutes or until it is a smooth and creamy texture. While the wet ingredients are blending, mix the baking powder, salt and flour together in a separate bowl. Slowly add in the dry ingredients into the butter mixture, about 1 cup at a time. Allow the ingredients to thoroughly incorporate. The dough is ready when it is soft and crumbly.

3. Roll the dough into balls slightly bigger than a golf ball. You should be able to fit 12 on each baking sheet. Mix together the 2 tablespoons of sugar and dash of salt on a small plate. Using a drinking glass, slightly dampen the bottom of the glass and dip it into the sugar mixture. Then press down the cookie ball until is is 1/2 inch thick. This gives the sugar cookie it’s signature cracked edge and shape. Do this to all 24 cookies.

It's snowing!

3. Bake each sheet on 350°F for about 8 minutes. Do not leave them in any longer! They should be soft and doughy, but baked enough they hold their shape. Once they are done baking, place them on a cookie sheet and store in the refrigerator to chill.

4. While the cookies chill, make the sour cream frosting. Cream together the butter, sour cream, milk and salt in a stand mixer. Slowly add in the powdered sugar 1 cup at a time until the frosting is a thick consistency and making folds. (The more powdered sugar you add, the thicker the frosting will be.) Add in one drop of red food coloring to give the frosting its classic light pink tint. Place the frosting in the refrigerator to chill for about 5 minutes.

5. Once everything is chilled, pull out the cookies and frosting and heap 1-2 tablespoons on each cookie. Keep leftover cookies and frosting refrigerated in a sealed container. Grab a glass of milk and enjoy!