Copycat Swig Cookies
User Reviews
5.0
111 reviews
Excellent
Copycat Swig Cookies
Report
Make Swig's famous sugar cookies at home! These copycat Swig cookies are THICK and delicious, topped with a creamy frosting.
Share:
Ingredients
Cookie
- 1 cup Butter, room temperature
- ¾ cup vegetable oil
- 1¼ cup sugar
- ¾ cup powdered sugar
- 2 tablespoons sour cream
- 2 eggs
- 5½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- ¼ cup sugar
Frosting
- 6 tablespoons Butter, room temperature
- 3 cups Powdered sugar, sifted
- 4 tablespoons milk
- ½ teaspoon vanilla extract
- 1-2 drops pink food coloring
Add to Shopping List
Instructions
- Preheat oven to 350°F and lightly grease a cookie sheet. Set aside.
- In the stand of a mixer, cream together butter, oil, sugars, sour cream, and eggs. Mix until well combined and fluffy.
- In another bowl, combine flour, baking soda, cream of tartar, and salt. Slowly add to your creamed mixture and mix until combined.
- Roll dough into 1½ inch balls and place on a greased cookie sheet.
- Place ¼ cup sugar in a separate bowl. Lightly grease the bottom of a glass with cooking spray. Dip the bottom of the glass into the sugar and then press down onto each dough ball to make it about 3 inches in diameter to give the cookies their cracked edges.
- Bake for 8-9 minutes and let sit on the cookie sheet for 5 minutes before removing to a cookie rack.
Frosting
- While the cookies are cooling, cream the butter, powdered sugar, 1 drop of food coloring, and vanilla extract. Mix well and add the desired amount of milk to get it the desired thickness. I add 3-4 tablespoons.
- Spread frosting on cookies right before serving.
Equipments used:
Notes
- Recipe notes. I rolled my dough balls to be 1½-inch in diameter. Using a cup with a 2½-inch base diameter, I pressed cookies to a ⅜-inch thickness and 3-inch diameter. When cookies were cooked they were 3½-inches wide.
- ½-inch
- ½-inch
- ⅜-inch
- ½-inches
- Store frosted cookies in an airtight container separating layers with wax paper or parchment paper. Keep at room temperature for 3-4 days, 5-7 days in the refrigerator, or 3 months in the freezer.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Cholesterol
29mg
(10%)
Sodium
183mg
(8%)
Potassium
38mg
(1%)
Sugar
19g
(38%)
Vitamin A
250IU
(5%)
Calcium
11mg
(1%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 183mg | 8% |
| Potassium | 38mg | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 250IU | 5% |
| Calcium | 11mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
Other Recipes
You'll Also Love
