Mel's Swig Sugar Cookies (copycat)

It is February which is the month to make sugar cookies for valentines!  I found from Mel's kitchen café her favorite copycat recipe for swig cookies, so am going to post on here her recipe:

Swig Sugar Cookies (copycat recipe from Mel)
Ingredients:
Cookies:
1 cup butter (8 ounces, 16 Tblsp) softened
3/4 cup neutral-flavored oil, like avocado, canola or vegetable
1 1/4 cups granulated sugar
3/4 cup powdered sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2 Tblsp sour cream
2 large eggs
1 tsp vanilla extract
5 1/2 cups all purpose flour (use unbleached)
Granulated sugar for pressing the cookies

Frosting:
3/4 cup butter,(12 Tblsp) softened
2 Tblsp sour cream
1 tsp vanilla extract
6 cups powdered sugar
1 to 2 Tblsp cream or milk

Instructions:
1-Preheat the oven to 350 degrees and line cookies sheets with silpat or parchment paper
2-In the bowl of a stand mixer fitted with paddle attachment (or just use a handheld electric mixer and bowl) add the butter, oil, granulated sugar, and powdered sugar.  Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing)  Mix until well combined and super creamy, about 1 to 2 minutes, scraping down the sides of the bowl as needed.
3-Add the sour cream, eggs, and vanilla and mix until well combined, 1-2 minutes, scraping down sides of bowl if needed
4-Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
5-Scoop the dough into about 3 Tblsp sized portions (she uses #20 cookie scoop) and roll into balls.  Place several inches apart on the prepared baking sheets.  Add about 1/2 cup granulated sugar to a shallow bowl.  Lightly spray the bottom of a flat bottomed glass with cooking spray and dip the bottom of the glass into the sugar.  Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time) The edges of the cookies will ruffle out a bit.  It's really up to you how thick or think to press the cookies.  I like them about 1/4 to 1/2 inch thick
6-Bake the cookies for a 10-12 until just set.  Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
7-Let the cookies cool for a few minutes on the baking sheets before removing to cooling rack to cool completely.
8-For the frosting, in a medium bowl, with handheld mixer, combine the butter, sour cream and vanilla.  Mix until thick and smooth and creamy for 1 to 2 min.  Add the powdered sugar and cream and mix until well combined and creamy, scraping down the sides of the bowl as needed.  Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft  and spreadable.
9-Frost the cooled cookies and decorated with sprinkles, if desired.

Mels tip:  Be careful not to overflour the dough or the cookies might be dry instead of soft after baking.  If you don't weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don't pack or shake the flour into the cup)


I will be making these in 2 weeks and will come back on and let you know how good or my own tips.