swig cookies - Kailee Wright
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swig cookies

swig cookie


  • 1 cup butter (room temp)
  • ¾ cup vegetable oil
  • 1 ¼ cup sugar
  • ¾ cup powered sugar
  • 2 tablespoons water
  • 2 eggs
  • ½ teas. baking soda
  • ½ teas. cream of tarter
  • 1 teas. salt
  • 5 ½ cups flour

– Cream together wet ingredients… (butter, veg oil, sugars, water + eggs)  //  Combine dry ingredients and slowly add to butter mixture.  //  Roll into about 2 inch balls (golf ball size) and place on cookie sheet.  //  Put ¼ cup sugar in a dish.  //  Stick the bottom of a glass into the sugar…then firmly press the bottom of the glass into the center of your dough ball. The dough should spill out from under the sides of the glass. (this is good)

BAKE:   At 350 degrees for 8 minutes. The cookies should just barely be browning on the bottom. After baking move cookies to a cooling rack + once cool place in the fridge.


  • ½ cup butter (room temp)
  • ¾ sour cream
  • one 2lb package of powdered sugar
  • 1 teas salt
  • ¼ cup milk
  • red food coloring

-Cream together butter, sour cream + salt.  //  Slowly add powdered sugar.  //  When all ingredients are in and one drop food coloring and a little milk if the frosting needs to be thinned.

TIP:   Keep cookies in a sealed container until they are ready to serve. Frost right before you serve them.  Happy Baking!





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  1. Even if she is a dear friend, you should at least give her (Mandy) and her blog credit since she is the one who originally posted this recipe a few years ago, after all …. Other wise it looks like you are claiming this recipe as your own. …