Julie from Lovely Little Kitchen here! I’m so excited to be guest posting here on Upcycled Jane today. Lovely Little Kitchen is my space to share all the simple and delicious recipes that I am serving up to my four favorite men – my husband and three little boys!
My love for baking and cooking really surfaced when I was home full time with my three boys ages four and under. I would have intense cravings for something yummy, but with absolutely no desire to pack everyone up and brave the grocery store (can I get an amen?). So I learned how to create what I was craving with what I already had on hand. I soon realized that taking pictures of my creations to share them with the outside world was the perfect way practice my passion without having to change out of my PJ’s.
With Valentine’s Day just around the corner, I thought I would share this recipe for Swig Style Sugar Cookies with you. Their light pink frosting and “ruffled” edge make them the perfect sweet treat to share with someone you love! Thanks so much for having me. Enjoy!
Swig Style Sugar Cookies – Makes 2 1/2 dozen large cookies
1 cup butter
2 cups sugar
1/2 cup coconut oil
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
For the Frosting
½ cup butter, softened
½ cup sour cream
½ teaspoon vanilla extract
5 cups powdered sugar
2 drops red food coloring
white pearl sprinkles
Preheat oven to 350 degrees.
1. 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.
2. Add in vanilla and almond extracts and mix.
3. 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.
4. 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”.
5. Bake the cookies for 10-12 minutes. Transfer to a cooling rack, and cool completely before frosting.
For the 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. While the frosting is still wet, add the white pearl sprinkles.