Ingredients
Cookie Dough
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar, plus extra 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, if frosting is too thick)
- Pinch of salt (optional)
- Food coloring (optional)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line two baking sheets with parchment paper and set them aside for easy cookie transfer and cleanup.
- Mix Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together 1 cup unsalted butter, 1 1/4 cups granulated sugar, and 3/4 cup powdered sugar for 1 to 2 minutes until the mixture is pale and creamy.
- Add Wet Ingredients: Add 1/2 cup vegetable oil (or melted butter), 1/4 cup sour cream, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract to the butter-sugar mix. Mix for another minute until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 5 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 3/4 teaspoon fine sea salt.
- Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients in the mixer. Mix just until combined, being careful not to overmix. Scrape down the bowl sides as necessary.
- Portion Dough: Pour about 1/3 cup granulated sugar into a shallow dish. Using a large cookie scoop or 3 tablespoons, scoop the dough and roll into balls. Roll each ball in the granulated sugar, then place on the prepared baking sheets about 3 inches apart (usually 6 per pan).
- Press Cookies: Use the bottom of a 2-inch diameter glass to lightly press each dough ball down to about 1/4 to 1/2 inch thick. This step ensures even baking and the signature cookie shape.
- Bake Cookies: Bake for 8 to 10 minutes, just until the cookies no longer look wet on the surface. Avoid browning edges or bottoms to keep cookies soft and tender. Remove from oven and let cookies sit on the pan for 5 minutes until firm enough to transfer.
- Cool Cookies: Transfer cookies to a wire rack and let them cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat 1/2 cup softened unsalted butter, 1/4 cup sour cream, and 1 teaspoon vanilla extract until smooth and creamy. Gradually mix in 2 cups powdered sugar, then add remaining 2 cups powdered sugar. If the frosting is too thick, add 1 to 2 tablespoons heavy cream or milk to achieve desired consistency. Optionally add a pinch of salt or food coloring to taste.
- Frost Cookies: Spread frosting evenly on the cooled cookies. Swig traditionally serves these cookies chilled, which enhances the flavor and texture.
- Storage: Store frosted cookies in the refrigerator or freezer for best flavor and texture. Let cookies come to your preferred temperature before serving.
Notes
- Use unsalted butter to control salt levels and adjust accordingly if using salted butter.
- Pressing the cookie dough balls gently with a glass helps achieve the ideal thickness and prevents cracking during baking.
- Do not overbake; cookies should be soft and slightly pale when removed from the oven.
- Frosting consistency can be adjusted with heavy cream or milk for easier spreading.
- Store cookies chilled, as Swig recommends, for authentic taste and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
