Chocolate Swig Style Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cornstarch
  • 1/2 tsp Cream of tarter
  • 5 cups Flour
  • 4 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1/4 cup Un sweetened cocoa
  • 1/2 cup Unsweeetened cocoa
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1 1/2 cup Butter
  • 1/2 cup Heavy cream

Found on yourhomebasedmom.com

Description

Ingredients

• 1 cup butter, room temperature
• 1½ cups sugar, divided
• ¾ cup powdered sugar
• ¾ cup vegetable oil
• 2 Eggs
• 1½ teaspoons cornstarch
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 teaspoon salt
• ½ cup unsweeetened cocoa
• 5 cups flour
• ½ cup butter, softened
• 4 cups powdered sugar
• ¼ cup un sweetened cocoa
• ½ cup heavy cream
• 1 teaspoons vanilla

Directions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream butter, 1 cup of sugar and the powdered sugar. Add vegetable oil and eggs and mix well.
• In a separate bowl, combine cornstarch, baking soda, cream of tarter, salt, cocoa and flour and stir to mix..
• Add to wet ingredients to the dry ingredients and mix until well incorporated.
• Roll dough into 1-2 inch balls and place on cookie sheet. I used a large scoop that holds about ⅓ cup of dough
• Put ¼ c of sugar into a bowl.
• Dampen the bottom of a smooth bottomed glass and press it into the sugar to coat the bottom of the glass. Then press the sugar-coated-glass into the cookie dough balls and lightly press down until your dough begins to flatten and the edges around the glass begin to split.
• Bake at 350 degrees F for 8 minutes.
• Cool cookies on a cooling rack and then put them in the fridge until you are ready to frost them.
• Combine butter, powdered sugar, cocoa and heavy cream in a medium mixing bowl and beat until smooth. Add vanilla and mix until smooth.
• Frost cooled cookies.