I hope you all had a great weekend! Happy Monday morning. I think.
I’m writing to you on Sunday night, and I’m feeling a bit unsure of how I’m going to tackle this week. Lots of fun stuff planned, but just hoping Monday will be kind to me. We just got home from a fun but quick trip up to the cabin, and it’s always a little bit of a jolt to the system to come home, unpack the car, clean out the cooler, sort the laundry, all the while trying to wrangle the three Little Boys through their bedtime routine. It’s 10pm and we’ve already had two boys wake up, one for a drink of water and one for an earache. Mercy. Like I said, Monday – you better behave yourself!
But can you believe Valentine’s Day is this weekend? No matter how you celebrate/ignore/resent this holiday, at least take it as an excuse to tell someone you love how you really feel about them, romantic or otherwise. No way you can loose with that attitude. And how about making some of these Swig Style Sugar Cookies. All pretty and pink with a cute “ruffled” edge.
This recipe is adapted from the sugar cookies my mom made (and still makes) for me as a kid. Except there was never frosting. But she won’t mind that I frosted them, especially for V-Day. The frosting is what makes me call them “Swig Style” by the way. The other change was that I substituted coconut oil for vegetable oil, and I’m not going to pretend that makes these cookies healthy – BUT I did buy the coconut oil jug the size of a propane tank from Costco, so I pretty much sneak it in wherever I can.
I love the texture of these cookies. They are chewy and soft, and have a hint of almond extract. My soft spot for sure!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1 cup butter
- 2 cups sugar
- 1/2 cup coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 5 1/3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1/4 teaspoon salt
- ½ cup butter, softened
- ½ cup sour cream
- ½ teaspoon vanilla extract
- 5 cups powdered sugar
- tiny bit of red food coloring
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream the butter, sugar and coconut oil together on medium speed. Add eggs one at a time and mix.
- Add in vanilla and almond extracts and mix.
- In a separate bowl, mix flour, baking soda, cream of tarter and salt together. Gradually add the dry ingredients to the mixing bowl and mix on low speed until a uniform dough is formed. The dough will be very thick.
- Form the dough into 2 inch balls, and place on a Silpat lined baking sheet (8 per sheet). Dip the bottom of a glass in sugar, and then press down each dough ball with the glass, pressing firmly so that the edges break apart and form a "ruffle".
- Bake the cookies for 10-12 minutes. Transfer to a cooling rack, and cool completely before frosting.
- In the bowl of an electric mixer, cream butter, sour cream, and vanilla extract together on medium speed until smooth and creamy. Gradually add in the powdered sugar, mixing on low speed at first, and then medium speed until smooth. Add a drop of red food coloring in and mix, adding one drop at a time until you like the color.