Copycat Swig Cookie Recipe

Cookies:

Preheat the oven to 350 degrees and prepare a cookie sheet for baking by lining with parchment paper. Set aside.

In a large bowl, whisk together 5 cups of flour and the baking soda. Set aside.

In a separate large bowl or stand mixer, combine the butter and sugars on medium low speed until light and fluffy.

Add the sour cream, eggs and vanilla and continue mixing until well combined.

Add in the flour and baking soda mixture, reducing the mixing speed to low just until it is fully incorporated. Do not overmix. If the dough feels too sticky to touch, add a few Tablespoons of flour at a time until you can press the dough without it sticking to your fingers. Be careful not to add too much flour.

Roll the dough into 2 inch balls and place on the prepared cookie sheet.

Place the bottom of a drinking glass in the granulated sugar and press each dough ball down until it is about ¼ inch thick.

Bake in the preheated oven for 10 minutes. Check for doneness by lifting the parchment paper and peeking at the bottom. The cookies should be removed from the oven when they are lightly browned on the bottom but not around the sides.

Cool completely before icing.

Sour Cream Frosting:

In a large bowl combine the butter, sour cream and vanilla with an electric mixer on medium low speed.

Add the powdered sugar one cup at a time, scraping down the sides of the bowl before adding each additional cup.

Finish the icing by adding cream or milk, one Tablespoon at a time until the desired icing consistency is reached. You want the icing to be thick, but spreadable.

Notes:

Do not overmix the cookie dough once the flour is added. Mixing too much will make the cookies tough. We want them to be nice and soft.

Do not add too much flour. Add JUST enough so you can handle the dough, no more.

Make sure you cool the cookies before icing. Buttercream icing will melt easily.