Swig Sugar Cookies – All Recipes

Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together the butter, vegetable oil, 1 1/4 cups of granulated sugar, powdered sugar, and water until smooth.
Add the eggs and mix until fully combined.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Roll the dough into golf-ball-sized portions. Roll each ball in the reserved 1/2 cup of granulated sugar.
Place dough balls onto a non-stick or parchment-lined baking sheet.
Dip the bottom of a glass or flat measuring cup into sugar and gently press each dough ball to flatten slightly. Do not flatten too thin.
Bake for 8–10 minutes, or until the bottoms are lightly golden. Centers should look slightly underbaked.
Allow cookies to cool completely before frosting.

In a mixing bowl, cream together the butter, sour cream, and salt until smooth.
Gradually add powdered sugar and mix until combined.
Add milk one tablespoon at a time until desired spreading consistency is reached.
Tint frosting with food coloring if desired.
Spread frosting over cooled cookies.
Store cookies in an airtight container.