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Cinnamon Swig Sugar Cookies
I’m not sure I’ve vocalized this much but I am not a fan of snickerdoodles. I cannot get over the cream of tartar aftertaste. It ruins the cookie for me. Of course I’m a fan of cinnamon and sugar (who isn’t?) but I’m married to a snickerdoodle loving man who would eat them every week if I made them! I just can’t bring myself to do it but maybe once or twice a year. As I was debating them last weekend, I decided to make a cinnamon sugar cookie that we both liked!
Enter my Swig Copycat Sugar Cookie. My husband loves these. I love them. They’re pretty delicious. So I thought I’d alter them a bit to make a cinnamon style sugar cookie. Honestly they were so good even without frosting. But with this cinnamon frosting they were beyond good. We had to give a bunch away to keep from eating them all! I left to babysit for a friend one night after I’d made these, only to come home and find my husband had eaten 6. So yes, they are real good.
- 1 c. unsalted butter (2 sticks) room temp
- 3/4 c. vegetable oil
- 1 1/4 c. white sugar
- 3/4 c. powdered sugar
- 2 tbsp. water
- 1 tsp. vanilla
- 1 tsp. almond extract
- 2 eggs, extra large
- 5 1/2 c. flour
- 1 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1 tsp. salt
- extra cinnamon and white sugar for rolling cookies in
- 1/2 c. butter (1 stick)
- 1 lb. powdered sugar (half of a 2 lb. bag)
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 tsp. cinnamon
- heavy cream, to desired consistency
Preheat oven to 350 degrees. Cream butter, oil,sugars, water, extracts, and eggs in a stand mixer with the paddle attachment.
Separately, combine dry ingredients, then slowly add to wet. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
Using a cookie scoop (2 tbsp works well but you can make them whatever size you'd like), scoop balls of cookie dough onto a pan.
Now its time to give these cookies their signature rough edge. Put 1/4 c of sugar and 1 tsp. of cinnamon in a dish (this is in addition to the sugar and cinnamon listed in the recipe.) Roll each ball of cookie dough in your hands to make a smooth ball, then roll into the cinnamon and sugar mixture. Place back onto cookie sheet.
Stick the bottom of a glass in the cinnamon and sugar mixture. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass.
Once all cookies are pressed out, bake at 350 for 6-7 minutes. It should seem like they're undercooked. You barely want them cooked so they stay soft. They will finish cooking on the pan when you pull them out. Place pan on stovetop or cooling rack as soon as they come out.
To make frosting, vigorously whip butter with powdered sugar, and enough heavy cream to bring the frosting to the right consistency. Start with a couple tablespoons and add more as needed. Then add the cinnamon, vanilla, and almond extract.
Once cookies are cooled, frost and enjoy! These cookies store well in the fridge or freezer.