Valentine’s Day is tomorrow!!!  We’ve been celebrating all week and I thought I’d share the amazing recipe I used to make these friggin’ delicious cookies we’ve been giving our friends.  It’s not my recipe, and I pretty much followed it exactly so I will give all the credit where credit is due–!  When I think of Valentine’s Day I think of those cute heart-shaped cookies with darling royal frosting and I think, “I don’t have time for that, dang it!”  These are so easy, though.  Pretty much as easy as regular cookies, maybe just a little bit more labor intensive with the smooshing and the frosting, etc.  But sooooooooo worth the effort.  And, dare I say, ten–nay, ELEVEN times more delicious than regular sugar cookies, in my book.

Swig Sugar Cookies
The best (and easiest) sugar cookie recipe you will ever use. Similar to the famous Swig Sugar cookies from Utah!
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  1. 6 cups flour
  2. 1 teaspoon salt
  3. ½ teaspoon baking soda
  4. ½ teaspoon cream of tarter
  5. 2 sticks (salted) butter (1 cup), room temperature
  6. ¾ cup vegetable oil
  7. 1¼ cup sugar
  8. 1 cup powdered sugar
  9. 2 tablespoons water
  10. 2 eggs, room temperature
  11. 1 teaspoon vanilla
For the Icing
  1. 1 stick (salted) butter, room temperature
  2. ⅓ cup sour cream
  3. ¼ teaspoon salt
  4. 2 tablespoons milk
  5. 3-4 cups powdered sugar
  6. ¼ teaspoon vanilla
  7. 1 drop red food coloring
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, whisk together flour, salt, baking soda, and cream of tarter. Set aside.
  3. In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes.
  4. Slowly stream in the oil while beating.
  5. Add the water and vanilla and then beat the eggs in one at a time until combined.
  6. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
  7. Using a standard cookie scoop*, scoop out 2 level scoops worth of dough, roll them into a single ball and place onto a parchment lined baking sheet pan, 12 cookies per pan. With this size of cookie dough scoop, you can get about 40 cookies from this recipe.
  8. Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed.
  9. Take a drinking glass or something about 2 inches in diameter (I used an empty old fashioned milk glass). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass).
  10. Press the glass into the cookie dough balls to form a jagged edge around the cookie. The dough will spill past the edge of the glass. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
  11. Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan (because they are not baked that long in the oven, that is if you have enough baking pans for the rest of the cookies…this is what I did), OR you can gently move the cookies onto a cooling rack and let them cool completely this way.
For the Icing
  1. Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a regular spoon, add a big dollop of icing onto each cookie. With the backside of the spoon, spread the icing over the center circle of the cookie. Now is when you'd add any sprinkles, if you like.
  2. Let the icing dry and set to the touch and then store in an air-tight container in the fridge/freezer.** These cookies are served chilled because of the sour cream in the pink frosting.
  1. *You can also use a 1.5 inch ice cream scoop and just use one scoop's worth of dough per cookie. You get about the same amount of cookies using this size scoop.
  2. **These freeze fantastically!
Adapted from No Biggie
Adapted from No Biggie
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