Copycat Swig Cookies
User Reviews
5
Copycat Swig Cookies
Description
Copycat Swig Cookies feature a rich blend of butter, vegetable oil, sugar, sour cream, and eggs, creating a tender cookie base. The dry ingredients include flour, baking soda, cream of tartar, and salt, which help the dough rise gently and develop a characteristic cracked surface. Flattening the dough balls with a sugared glass produces their distinctive shape and texture. After a brief bake, the cookies cool on the sheet before transfer, helping to set their form.
The frosting combines butter, powdered sugar, milk, vanilla, and pink food coloring to create a smooth, spreadable topping that complements the cookie's tender crumb and slight crunch. The method allows flexibility adjusting frosting thickness. The finished cookies balance sweet and creamy textures.
For storage, layering with parchment paper in an airtight container keeps the cookies fresh up to a week at room temperature, longer in the refrigerator, or frozen for months. These cookies suit occasions where a soft-baked, frosted treat is preferred.
Ingredients
Cookie
- 1 cup butter room temperature
- ¾ cup vegetable oil
- 1¼ cup sugar
- ¾ cup powdered sugar
- 2 tablespoons sour cream
- 2 egg
- 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 Food Coloring pink
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.
Notes
- Roll dough balls to about 1½ inches to get the characteristic cookie size and texture.
- Press the dough balls to around 3 inches diameter and ⅜ inch thickness using a sugared glass for the signature cracked edges.
- Store frosted cookies in an airtight container with parchment or wax paper between layers to maintain freshness.
- Cookies keep well at room temperature for up to 4 days, 5-7 days refrigerated, or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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