Swig Sugar Cookies Recipe

Introduction

Swig Sugar Cookies are soft, chewy, and uniquely shaped with a gentle indentation perfect for holding frosting. These cookies are a beloved treat known for their rich flavor and signature red or pink frosting, making them a delightful addition to any dessert collection.

Ingredients

• 1 cup unsalted butter (softened)
• ¾ cup vegetable oil
• 1 ¼ cups granulated sugar
• ¾ cup powdered sugar
• 2 tablespoons water
• 2 large eggs
• 5 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 teaspoon salt
• ½ cup granulated sugar (for rolling)
• ½ cup unsalted butter (softened, for frosting)
• 2 tablespoons sour cream
• 4 cups powdered sugar (for frosting)
• 1 teaspoon salt (for frosting)
• 3-4 tablespoons milk
• Red or pink food coloring

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream together 1 cup softened unsalted butter, ¾ cup vegetable oil, 1 ¼ cups granulated sugar, ¾ cup powdered sugar, and 2 tablespoons water using an electric hand mixer.
2. Step 2: Add 2 large eggs to the mixture and mix until well combined.
3. Step 3: In a separate medium bowl, combine 5 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt. Gradually add this dry mixture to the wet ingredients and mix until fully incorporated.
4. Step 4: Roll the dough into golf-ball-sized portions. Roll each ball in ½ cup granulated sugar, then place them on a non-stick cookie sheet.
5. Step 5: Use the bottom of a glass to gently press an indentation into the center of each dough ball. Be careful not to flatten them too thin; they should remain thick.
6. Step 6: Bake the cookies for 8-10 minutes until the bottoms turn lightly brown. The centers should be just set but still soft. Avoid overbaking to keep them tender.
7. Step 7: For the frosting, cream together ½ cup softened unsalted butter, 2 tablespoons sour cream, and 1 teaspoon salt in a large bowl with an electric mixer.
8. Step 8: Gradually mix in 4 cups powdered sugar. Add 3-4 tablespoons milk to achieve your desired frosting consistency.
9. Step 9: Add a few drops of red or pink food coloring to give the frosting its classic color and mix well.
10. Step 10: Spread frosting into the indentation of each cooled cookie, leaving the edges exposed.

Tips & Variations

• Use parchment paper on your baking sheet to prevent sticking and simplify cleanup.
• For a citrus twist, add a teaspoon of orange or lemon zest to the dough.
• Try cream cheese frosting instead of sour cream for a tangy alternative.
• Chill the dough for 30 minutes before shaping to make handling easier and help cookies keep their shape.

Storage

Swig Sugar Cookies are best served cold. Store them in an airtight container between layers of parchment paper in the refrigerator or freezer. They will keep well for up to one week in the fridge and up to three months in the freezer. When ready to eat, let frozen cookies thaw in the fridge and serve chilled for the authentic taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.

How do I prevent the frosting from getting too runny?

Start by adding milk gradually and mix thoroughly until you reach the desired thickness. If the frosting becomes too thin, add a little more powdered sugar to thicken it.

Swig Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

Classic Swig Sugar Cookies are delightfully soft, thick, and topped with a signature creamy pink frosting. These cookies feature a perfect balance of buttery sweetness and a slight tang from sour cream in the frosting. The dough is rolled in sugar and pressed gently to create a perfect indent that holds the frosting. Best served chilled for that iconic Swig experience.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 1 cup unsalted butter (softened)
• ¾ cup vegetable oil
• 1 ¼ cups granulated sugar
• ¾ cup powdered sugar
• 2 tablespoons water
• 2 large eggs
• 5 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 teaspoon salt
• ½ cup granulated sugar (for rolling)

Frosting

• ½ cup unsalted butter (softened)
• 2 tablespoons sour cream
• 4 cups powdered sugar
• 1 teaspoon salt
• 3–4 tablespoons milk
• Red or pink food coloring (a few drops)

Instructions

1. Prepare the dough: Preheat your oven to 350°F. In a large bowl, cream together the softened butter, vegetable oil, granulated sugar, powdered sugar, and water using an electric hand mixer until smooth and well combined. Add the eggs and continue mixing until fully incorporated.
2. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt ensuring even distribution of the leavening agents and salt.
3. Combine wet and dry: Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing steadily until a soft dough forms and all ingredients are well combined.
4. Shape cookies: Roll the dough into golf ball-sized balls. Then coat each ball by rolling it in granulated sugar for a slight sparkling crust.
5. Create signature indent: Place the sugared dough balls on a non-stick cookie sheet. Using the bottom of a glass, gently press into the center of each dough ball to flatten slightly, making sure not to press too thin so the cookie remains thick.
6. Bake: Bake cookies in the preheated oven for 8 to 10 minutes, until the bottoms are lightly browned and the centers are just set but still soft. Do not overbake to maintain a soft texture.
7. Prepare frosting: In a large bowl, use an electric mixer to cream together the softened butter, sour cream, and salt until smooth. Gradually mix in the powdered sugar, then add milk a tablespoon at a time until the frosting reaches your desired consistency. Add a few drops of red or pink food coloring to achieve the signature color and mix until uniform.
8. Frost cookies: Once the cookies have cooled, spread or pipe frosting into the indentations in the center of each cookie, leaving the edges unfrosted.
9. Chill and serve: For the authentic Swig cookie experience, store the frosted cookies in the refrigerator or freezer between sheets of parchment paper in an airtight container. Serve cold for best flavor and texture.

Notes

• Do not overbake the cookies; they should be soft and slightly underbaked in the center when taken out.
• The frosting consistency can be adjusted with milk depending on preference for thicker or thinner frosting.
• Chilling the cookies after frosting enhances their texture and flavor.
• Use a flat-bottomed glass to press the dough for consistent indentation.
• Store cookies in an airtight container between parchment sheets to prevent sticking.

Keywords: Swig sugar cookies, soft sugar cookies, sugar cookies with frosting, iced sugar cookies, classic American cookies, holiday cookies