Ingredients
Cookies
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar (plus more for pressing cookies)
- 3/4 cup powdered sugar
- 1/2 cup vegetable oil (or melted butter, slightly cooled)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (can substitute for vanilla, if preferred)
- 5 1/2 cups (745 grams) all-purpose flour
- 3/4 teaspoon fine sea salt (use 1/2 teaspoon if using salted butter)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Frosting
- 1/2 cup unsalted butter
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1–2 tablespoons heavy cream or milk (optional, for consistency)
- Pinch of salt (optional)
- Food coloring (optional)
Instructions
- Preheat Oven: Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set aside to prepare for baking.
- Mix Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and powdered sugar for 1 to 2 minutes, until pale and creamy to create a light and fluffy base.
- Add Wet Ingredients: Mix in the vegetable oil (or melted butter), sour cream, eggs, vanilla extract, and almond extract for an additional minute until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and sea salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dough: Slowly add the dry ingredients to the wet mixture and mix just until combined. Be careful not to overmix to keep the dough tender. Scrape down the sides of the bowl as necessary.
- Scoop and Roll Dough: Place about 1/3 cup granulated sugar in a shallow dish. Using a large cookie scoop or three tablespoons, portion out dough balls. Roll each ball in the sugar, then arrange them on the prepared baking sheets about 3 inches apart (approximately six per pan).
- Press Cookies: Use the bottom of a glass (about 2 inches in diameter) to gently press each dough ball down to about 1/4 to 1/2 inch thickness to shape the cookies uniformly.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, removing them as soon as the surface no longer looks wet. Avoid letting the edges or bottoms turn golden to keep them soft and moist. Let the cookies sit on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
- Make Frosting: In a medium bowl, beat the butter, sour cream, and vanilla extract using an electric mixer until smooth. Gradually mix in 2 cups of powdered sugar until creamy, then add the remaining 2 cups sugar. If the frosting is too thick, add one or two tablespoons of heavy cream or milk to achieve desired spreading consistency. Optionally, add a pinch of salt and food coloring to taste and color.
- Frost Cookies: Once the cookies are completely cool, spread the frosting generously on top of each cookie.
- Store: For best results, store the frosted cookies in the refrigerator or freezer as Swig serves their cookies cold to keep the frosting firm and fresh.
Notes
- You can substitute almond extract with vanilla extract if preferred.
- Do not overbake the cookies to ensure they stay soft and tender.
- Rolling the dough balls in extra granulated sugar before pressing adds a nice texture and slight crunch to the cookies.
- The frosting can be tinted with food coloring for festive occasions.
- Cookies keep best when stored in the refrigerator or freezer.
- Use parchment paper to ensure easy removal of cookies and avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
