Swig Sugar Cookies {Copycat Recipe}
User Reviews
4.7
Swig Sugar Cookies {Copycat Recipe}
Description
Swig Sugar Cookies use a combination of softened butter and neutral oil blended with granulated and powdered sugars to create a creamy, smooth dough enriched with baking soda and cream of tartar. Sour cream and eggs add moisture and tenderness, while a substantial amount of flour shapes the dough into a soft yet sturdy cookie.
After mixing the dough thoroughly without overworking, the dough is portioned into balls, rolled in granulated sugar, and baked at 350°F. The cookies maintain a soft texture with a slight chew. The included frosting blends softened butter, sour cream, vanilla, and powdered sugar into a smooth, creamy topping that pairs well with the cookie’s buttery base.
These cookies are flexible for make-ahead use, as they freeze well both unfrosted and after frosting. Careful measuring of flour is needed to avoid dry cookies. Vanilla butter emulsion can substitute vanilla extract for a richer vanilla flavor in both the cookie dough and frosting.
Ingredients
Cookies:
- 1 cup butter softened, salted
- ¾ cup neutral-flavored oil canola, vegetable, grapeseed, etc
- 1 ¼ cups granulated sugar
- ¾ cup powdered sugar
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar or baking powder
- ½ teaspoon salt
- 2 tablespoons sour cream
- 2 egg large
- 1 teaspoon vanilla extract see note
- 5 ½ cups all-purpose flour I use unbleached
- granulated sugar for pressing the cookies
Frosting:
- ¾ cup butter softened, salted
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 1-2 tablespoons cream or milk
Instructions
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
- Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
- Bake the cookies for 7-9 minutes until the edges are set (it's ok if the center of the cookies looks slightly under baked).
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
- Frost the cooled cookies and decorate with sprinkles, if desired.
Notes
- Substitute vanilla butter emulsion for vanilla extract in the cookie dough and frosting for a richer butter-vanilla flavor.
- To avoid dry cookies, measure flour carefully by fluffing it in the container, then lightly spooning and leveling into the cup; avoid packing or shaking the flour.
- These cookies freeze well both unfrosted and frosted; freeze frosted cookies in a single layer on a tray before storing in containers separated by parchment or wax paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 374kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 158mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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