Copycat Swig Cookies The Best Sugar Cookies Ever

Copycat Swig Sugar Cookies Recipe The Recipe Critic

WEBAug 8, 2022 · Instructions. Preheat the oven to 350 degrees. In a medium-sized mixing bowl, combine flour, baking soda, cream of tartar, and salt. …

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1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1 1/4 C), powdered sugar, and water. Add in eggs.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved 1/4 cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.

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The Best Copycat Swig Sugar Cookies The Butter Half

WEBSep 10, 2015 · Instructions. Preheat oven to 350°F. In a stand mixer, combine the butter, vegetable oil, sugars, water and eggs. Mix on …

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 2 inch balls. 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.
4. 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.

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