Fresh Blueberry Frosted Swig Copycat Cookies
Serves: Makes about 24 large sugar cookies
- 2 sticks(1 C.) Butter, softened
- ¾ C. Vegetable or Canola Oil
- 1 C. Sugar
- 1 C. Powdered Sugar
- ¼ C. Sour Cream
- 2 Eggs
- ½ t. Baking Soda
- ½ t. Cream of Tarter
- 1 t. Salt
- 5⅓ C Flour
- FOR THE FROSTING
- ½ C.(1 stick) Butter, softened
- ⅔ C. Sour Cream
- ½ t. Salt
- 1½-2 lbs Powdered Sugar
- ¼ C. Blueberry Puree
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Cream the butter, oil, and both sugars together in a large mixing bowl until soft and fluffy.
- Mix in the sour cream.
- Beat in the eggs, one at a time, until combined.
- Whisk together the baking soda, cream of tartar, salt, and flour in a mixing bowl.
- Add the dry ingredients to the wet and mix in until just combined. Do not over mix!
- Place ¼ C. scoops of dough onto prepared baking sheets.
- Press the dough scoops down to about ⅓" thick circles with the bottom of a lightly greased drinking glass.
- Bake for about 9 minutes. Cookies should not be brown whatsoever! They may seem underdone, but will set more as they cool.
- Cool on wire racks.
- FOR THE FROSTING:
- Beat together the butter and sour cream until smooth. Add salt.
- Slowly beat in about 1½ lbs of the powdered sugar. Mixture should be somewhat thick.
- Slowly beat in the blueberry puree until frosting is smooth.
- Add more powdered sugar, if desired.
- Frost cooled sugar cookies and keep refrigerated.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/08/28/fresh-blueberry-frosted-swig-copycat-cookies/
3.2.2925