Most sugar cookie recipes require a chill time or you have to roll them out. However, this recipe is quick and easy to make and the cookies are amazing!
These Swig Sugar Cookies are best served cold, and they have the absolute best light and slightly tangy icing. Plus, I'm a big fan of how simple it is to frost these sugar cookies; even my 3 year old son easily frosted cookies and actually made them look good.
If you are looking for some Amazing Sugar Cookies this Valentines Day, or just any day really, quickly whip up these banging cookies and dye the frosting whatever color you desire. You could even add some sprinkles if you wanted to get really crazy.
Speaking of crazy, be aware that these cookies have a tendency to cause a lot of craziness and excitement among children especially. However, in adults these cookies are addicting and it is hard to stop at just one.
Recipe: Alohamora slightly adapted NoBiggie
Active Time: 45 minutes
Inactive Time: 10 minutes + cool time
Servings: 15-17 large cookies
Ingredients:
Sugar Cookies:
1/2 c. butter, unsalted and softened
1/2 c, and 2 Tbsp sugar
1/2 c. powdered sugar
6 Tbsp vegetable or sunflower oil
1-2 Tbsp water
1 tsp vanilla
1 egg
3 c. flour, unbleached
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cream of tarter
1-2 Tbsp sugar
Icing:
1/4 c. butter, softened
3 Tbsp plain Greek yogurt
1/8 tsp salt
2 c. powdered sugar
1 Tbsp milk
1/4 tsp vanilla
1-3 drops food coloring/dye
Directions:
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silicone baking mat.
- In a stand mixer or large bowl with a hand mixer cream the butter and the sugars together until light and creamy for 2-3 minutes.
- Add the oil 2 tablespoons at a time and mix between each addition.
- Add the water, but start with 1 tablespoon. Add the remaining tablespoon at the end if the dough if it is too dry. I always have to add the extra water at the end, but it is easier to add a little water at the end rather than have your dough too sticky and soft.
- Add the vanilla and the egg one at a time mixing between each addition until just combined.
- Add the flour, salt, baking soda, and cream of tarter to the dough and mix until just combined.
- If your dough is too dry add the remaining tablespoon of water.
- Using a large cookie scoop, place 8 cookie dough balls on one pan.
- In a small dish place 1 to 2 tablespoons of sugar. Use a glass cup with approximately 2-3 inches in diameter and smoosh the top of one of the sugar cookie balls. Then with a little oil on the cup you can dip the cup into sugar and repeat that first ball. Complete the remaining cookie dough balls first dunking the cup into the sugar and then smooshing the dough with the sugared cup.
- Bake the cookies for 8-9 minutes at 350 degrees. You don't want to overcook these cookies, so keep an eye on them. When the cookies are no longer shiny and mostly done remove them from the oven and let them finish cooking and then cooling on your pan.
- Let the cookies cool completely before icing.
- It is easier to frost the cookies when the icing is at room temperature. Therefore, I like to wait to make the icing until the cookies are completely cooled.
- To make the icing cream the butter, Greek yogurt and salt together.
- Add the powdered sugar and then the milk mixing until it is well combined. You may need to increase the speed of your mixer to get the frosting well combined.
- Add the vanilla and then the food coloring and mix until just combined.
- To frost the cookies put a large spoonful of icing in the middle of the cookie. Then use the back of the spoon to spread the icing around the cookie covering that middle circle.
- You can let the cookies sit on the counter if serving right away, but to get the full Swig Sugar Cookie feeling place the cookies in a sealed container in the refrigerator.
- Serve the cookies cold, and store leftover cookies in the refrigerator.
- Enjoy!
Happy Cold and Amazingly Delicious Swig Sugar Cookie Eating!
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