Description

These iconic Utah-style sugar cookies combine salted butter and neutral oil for a uniquely dense, tender crumb that stays soft for days. Topped with a signature tangy sour cream frosting and finished with a classic ruffled edge, they are the ultimate bakery-style treat.

Ingredients

1 cup salted butter, softened
3/4 cup neutral oil (canola or grapeseed)
1 1/4 cups granulated sugar
3/4 cup powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
1 tablespoon vanilla extract
5 1/2 cups (781g) all-purpose flour
Additional granulated sugar for pressing
1/2 cup salted butter, softened (for frosting)
2 tablespoons sour cream (for frosting)
1 teaspoon vanilla extract (for frosting)
3-4 cups powdered sugar (for frosting)
1-2 tablespoons milk or heavy cream (for frosting)
Pink food coloring and sprinkles

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the softened butter, oil, granulated sugar, powdered sugar, baking soda, cream of tartar, and salt for 1-2 minutes until pale and creamy.
Add the sour cream, eggs, and vanilla extract to the bowl and mix for another 1-2 minutes until the mixture is smooth and velvety.
Gradually add the all-purpose flour on low speed, mixing only until no dry streaks remain; avoid overmixing to ensure a tender texture.
Scoop the dough into 3-tablespoon portions, roll into balls, and place them several inches apart on the prepared baking sheets.
Dip the bottom of a flat-bottomed glass into granulated sugar and press each dough ball until it is 1/4 to 1/2 inch thick, creating the signature ruffled edges.
Bake for 7-9 minutes until the edges are set but the centers still look slightly pale; allow them to cool on the pan for 5 minutes before transferring to a wire rack.
To make the frosting, whip the butter, sour cream, and vanilla until smooth, then gradually add powdered sugar and milk until reaching a spreadable consistency; frost the completely cooled cookies and top with sprinkles.

Notes

To achieve the perfect Swig texture, ensure you use a flat-bottomed glass to press the dough, which creates the characteristic cracked edges and dense center. Always pull these cookies out of the oven while they still look slightly underbaked, as they will firm up significantly while cooling on the hot baking sheet.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American