Swig cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• dash of salt
• 1 1/2 - 2 lbs. powdered sugar
• 1-2 Tbsp. milk (or as needed, to taste)
• red food coloring

Instructions

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
• Cream together butter, sour cream, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve!

Swig Peanut Butter Cookies

Ingredients

• 3/4 c. butter, softened
• 1 c. peanut butter
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 3-4 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/2 c. butter, softened
• 1/2 c. peanut butter
• 1/4 c. sour cream
• 1/2 tsp. vanilla
• dash salt
• 2 1/2 – 3 c. powdered sugar

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, peanut butter, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, peanut butter, sour cream, vanilla and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Soda Run Coconut Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 1 1/2 tsp. coconut extract
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• 1 tsp. coconut extract
• dash of salt
• 1 1/2 – 2 lbs. powdered sugar
• toasted coconut (for topping)

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, sour cream, coconut extract and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut and serve!

Swig Chocolate Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 3/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 4 c. flour
• 3/4 c. cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• (see below)

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. For the frosting we used the recipe [url href=”http://www.mynameissnickerdoodle.com/2015/03/chocolate-chocolate-swig-style-cookies.html”]here[/url]

Swig Lemon Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 1 tsp. lemon juice
• 1 Tbsp. fresh lemon zest
• 2 eggs
• 5 1/2 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/4 c. butter, softened
• 1 (8z. pkg) cream cheese
• 2 Tbsp. lemon juice
• 2 tsp. lemon zest
• 1 tsp. vanilla extract
• 1 1/2 – 2 lbs. powdered sugar

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky).
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, cream cheese, lemon juice, lemon zest and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!