Swig Sugar Cookies {Copycat Recipe}

Ingredients (16)

• 1 cup salted butter (softened)≈ 227 g
• 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)≈ 164 g
• 1 1/4 cups granulated sugar≈ 250 g
• 3/4 cup powdered sugar≈ 90 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/2 teaspoon cream of tartar or baking powder≈ 2.3 g
• 1/2 teaspoon salt≈ 3 g
• 2 tablespoons sour cream≈ 29 g
• 2 large eggs≈ 100 g
• 1 teaspoon vanilla extract (see note)≈ 4.2 g
• 5 1/2 cups all-purpose flour (I use unbleached)≈ 688 g
• Granulated sugar for pressing the cookiesn/a
• 3/4 cup salted butter (softened)≈ 170 g
• 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

• 6 cups powdered sugar≈ 720 g
• 1-2 tablespoons cream or milk≈ 22 g

flour 688 gbatter 1734 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 513 recipes. Shaded: the middle half. Tick: the median.

• Fat82% · 92nd percentile · median 61%
• Sugar50% · 16th percentile · median 64%
• Egg15% · 31st percentile · median 18%
• Leavening0.8% · 34th percentile · median 1.3%
• Salt0.4% · 33rd percentile · median 0.7%

Oven

Temperature

350°F / 175°C

median 350°F

Time

7 to 9 minutes

median 11 minutes