Birthday Cake Swig-Style Sugar Cookies

Birthday Cake Swig-Style Sugar Cookies puts baking soda, baking powder and salt at the center of a cookie recipe and finishes in about 83 minutes, enough for 30 cookies.

• Yield 30 cookies
• Ready in 83 minutes
• Prep 75 minutes
• Cook 8 minutes

Ingredients

Cookies

• 1 cup ( 227 g ) salted butter, softened to room temperature
• ¾ cup ( 164 g ) neutral-flavored oil, like canola, vegetable or grapeseed
• 1 ¼ cups ( 265 g ) granulated sugar
• ¾ cup ( 86 g ) powdered sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 tablespoon Mexican vanilla or pure vanilla extract
• 5 ½ cups ( 781 g ) all-purpose flour
• ½ to ¾ cup ( 35 g ) rainbow sprinkles

Frosting

• ¾ cup ( 170 g ) salted butter, softened to room temperature
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups ( 684 g ) powdered sugar
• 1 to 2 tablespoons milk or cream

Instructions

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, baking powder, and salt across the top of the sugars and mix until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix for 1-2 minutes, until very well-combined.
4. Add the flour and mix until a few dry streaks remain. Add the sprinkles and mix by hand until no dry streaks remain and the sprinkles are evenly combined.
5. Scoop the dough into 2- or 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.
6. Add 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray. Dip the bottom of the glass into the sugar and then press each cookie dough ball into a thick circle, about 14 to 1/2-inch thick. Dip the glass into the sugar between each press.
7. Bake the cookies for 7-8 minutes until just set - the centers may still look slightly under done. It's better to under bake these cookies than to over bake them, so watch closely!
8. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
9. For the frosting, in a medium bowl with an electric mixer, whip the butter, sour cream and vanilla until thick and creamy, 1-2 minutes.
10. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add food coloring (preferably gel food coloring), if using, and mix until evenly colored and combined. Add additional milk or cream one tablespoon at a time, if needed, to adjust the consistency of the frosting. It should be thick, creamy, and easily spreadable.
11. Frost the cooled cookies leaving a thin border around the edges.

Cool the cookies on the sheet for a few minutes, then move them to a rack.