Halloween Swig Cookies

Directions

1. Preheat your oven to 325°F. Line two baking sheets with parchment paper or give them a light coat of cooking spray. In a mixing bowl, cream together the softened butter, sour cream, sugar, and vanilla until smooth. Then stir in the flour, baking powder, and salt to form a stiff dough.
2. Roll the dough into small balls about an inch in diameter. Coat each ball in extra sugar and set them on the prepared baking sheets. Use the bottom of a glass to gently press each ball to about half an inch thick. Bake for 10 to 12 minutes, just until the bottoms turn light golden brown. Allow the cookies to cool completely before decorating.
3. To make the frosting, beat the remaining butter, sour cream, powdered sugar, vanilla, and a pinch of salt until everything is smooth. Add milk one tablespoon at a time until you reach a spreadable consistency.
4. Divide the frosting into four separate bowls. Tint one bowl green, one orange, and one purple, leaving the last bowl white. To create Frankenstein cookies, spread the green frosting evenly over a cookie. Top with brown sprinkles for hair, place two candy eyes, and use black decorating gel to draw a stitched mouth. For pumpkin cookies, spread orange frosting, then draw a jack-o-lantern face with the black gel. Add a green candy-coated sunflower seed at the top for a stem. For monster cookies, spread purple frosting, press candy eyes randomly into it, and finish with a sprinkle of purple sanding sugar. For mummy cookies, spread white frosting, add two candy eyes, then pipe the remaining white frosting in crisscrossing lines over the cookie to resemble bandages.