Soft Sugar Cookies with Sour Cream Frosting

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I know that you’re probably over cookies right now after the holidays. ¬†You’re probably really over all of my cookie recipes.

And if you’re still doing well with your New Year’s resolution to work out and eat healthy,¬†then you’re probably mad at me for rubbing these in your face.

I get it. ¬†I’m over cookies/shouldn’t be looking at pictures of cookies too, but for some reason that’s not stopping me.

They’re actually a copycat Swig recipe from Vintage Revivals. ¬†I’ve never actually been to Swig, which I’m sad about because they’re located in St. George which I used to pass by at least once a month when my family and I would go to our cabin. ¬†But if I ever end up in St. George again, I’ll stop by and give you an update. ¬†Mandi from Vintage Revivals claims that these are not only the best sugar cookies ever, but the best cookies ever in general.

And while I wouldn’t say they’re the best cookies I’ve ever had, I would agree that they’re pretty damn good. ¬†Plus my friends were obsessed with them soooo…

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Anyways, sorry I haven’t posted in a week (or two or something). ¬†I’ve had food poisoning for the past few days, which makes me both repulsively nauseous and ravenously hungry, which seems contradicting, because it is.

Anyways, today I actually made myself get out of bed (I’ve been on a Friends Netflix marathon for 3 days since I’ve been sick) and organize my closet, run some errands, and clean my house, which makes me feel a little better about the Friends marathon.

Now that I’ve told you all about my gross sickness, here’s a delicious recipe!

I’m the best.

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*Recipe slightly adapted from Vintage Revivals*

Cookie Ingredients:

1 c. butter, softened

3/4 c. vegetable oil

1 1/4 c. sugar + 1/4 c. extra for top

3/4 c. powdered sugar

2 Tbs. water

2 eggs

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

5 1/2 c. flour

Frosting Ingredients:

1/2 c. butter, softened

3/4 c. sour cream

1 1/2-2 c. powdered sugar

1/4 tsp. salt

1/4 c. milk

1 tsp. vanilla

Sprinkles (optional–I actually only used them for pictures)

Preheat oven to 350* F.

Cream together the butter, vegetable oil, sugars, water, eggs, and vanilla. ¬†Combine dry ingredients and add to wet ingredients in increments. ¬†Mix until well incorporated, but not overmixed. ¬†Roll into larger balls–about 2 inches.

Spread remaining sugar onto a plate. ¬†Using the bottom of a glass (I found the wine glass was best), press the bottom into the sugar, and use the bottom of the glass to flatten each cookie. ¬†If the sugar won’t stick at first, slightly¬†dampen the bottom of your glass by rubbing water on with your finger.

Bake for about 8-10 minutes, or until the bottoms are slightly brown.

Cool.

Meanwhile, for the frosting, cream the butter and sour cream until smooth.  Add powdered sugar, salt, and vanilla until it is a thick frosting.  Thin to desired consistency with milk.

Spread frosting on cooled cookies.  Add sprinkles, if desired.  Keep in fridge until ready to serve.

Enjoy!

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According to Vintage Revival’s instructions, the cookies should be cold while the frosting is room temp in order to get the real Swig experience. ¬†I wouldn’t know, but I’m sure it’s a good combo. ¬†Since I didn’t have time to frost cold cookies as my guests were coming in, I left them in the fridge and let them come slightly to room temp. ¬†I also added vanilla because I think every baked good should have vanilla in them.

XO Sara