Fresh Blueberry Frosted Swig Copycat Cookies
Serves: Makes about 24 large sugar cookies
  • 2 sticks(1 C.) Butter, softened
  • ¾ C. Vegetable or Canola Oil
  • 1 C. Sugar
  • 1 C. Powdered Sugar
  • ¼ C. Sour Cream
  • 2 Eggs
  • ½ t. Baking Soda
  • ½ t. Cream of Tarter
  • 1 t. Salt
  • 5⅓ C Flour
  • ½ C.(1 stick) Butter, softened
  • ⅔ C. Sour Cream
  • ½ t. Salt
  • 1½-2 lbs Powdered Sugar
  • ¼ C. Blueberry Puree
  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Cream the butter, oil, and both sugars together in a large mixing bowl until soft and fluffy.
  3. Mix in the sour cream.
  4. Beat in the eggs, one at a time, until combined.
  5. Whisk together the baking soda, cream of tartar, salt, and flour in a mixing bowl.
  6. Add the dry ingredients to the wet and mix in until just combined. Do not over mix!
  7. Place ¼ C. scoops of dough onto prepared baking sheets.
  8. Press the dough scoops down to about ⅓" thick circles with the bottom of a lightly greased drinking glass.
  9. Bake for about 9 minutes. Cookies should not be brown whatsoever! They may seem underdone, but will set more as they cool.
  10. Cool on wire racks.
  12. Beat together the butter and sour cream until smooth. Add salt.
  13. Slowly beat in about 1½ lbs of the powdered sugar. Mixture should be somewhat thick.
  14. Slowly beat in the blueberry puree until frosting is smooth.
  15. Add more powdered sugar, if desired.
  16. Frost cooled sugar cookies and keep refrigerated.
Recipe by The Kitchen McCabe at