Swig Cookie Copycat

Almost Swig Sugar Cookie Recipe A Bountiful Kitchen

WEBJul 31, 2020 · Add sugar and almond extract, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture …

1. Preheat oven to 325 convection or 350 regular bake.
2. Take butter out of refrigerator and microwave for about 15 seconds or just until slightl soft.
3. Place butter, oil and cold sour cream in a mixing bowl.
4. Mix for about one minute.

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The BEST Swig Copycat Cookie Recipe on the Internet

WEBFeb 17, 2020 · Bake the cookies: Preheat oven to 350ºF. Using a stand mixer fitted with a paddle attachment: beat together the butter and the …

1. Using a stand mixer fitted with a paddle attachment: beat together the butter and the sugar until smooth.
2. Mix in the egg, almond extract, and vanilla extract. Mix in the baking powder, salt, and flour just until dough forms. Use floured hands to form the dough into a disc.
3. On a well floured or nonstick surface, gently roll out the dough to about 1/2 inch thick (it helps to place a sheet of parchment paper or a silicone baking mat over the dough during rolling to keep it from sticking to the rolling pin; alternately you could sprinkle flour on top of the dough before rolling).
4. Cut out cookies using a 3-inch round cutter. Place on a baking sheet lined with parchment paper or foil.

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Copycat Swig Cookie Recipe I Heart Naptime

WEBJun 13, 2023 · Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. In a stand mixer fitted with a paddle …

1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
2. Combine the butter and sugars in a large bowl (I use a stand mixer with the paddle attachment) and mix for 1-2 minutes, or until creamy. Then add in the oil, sour cream, eggs, vanilla and almond extract. Mix for an additional minute.
3. In a separate bowl, whisk together the flour, baking soda, cream of tarter and salt. Then slowly mix into the sugar mixture. Mix just until combined, do not over mix. Scrape down the sides as needed.
4. Scoop the dough with a large cookie scoop (or 3 Tablespoons) and roll into balls. Then place about 1/3 cup granulated sugar into a shallow dish and roll into sugar. Then place onto the baking sheet about 3 inches apart. I usually bake 6 per pan. Take the bottom of the glass cup (about 2-inches on bottom) and then lightly press the dough balls ==down so they are about 1/4" - 1/2" thick.

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