Introduction

Swig Sugar Cookies are soft, tender, and coated with a smooth, creamy pink frosting that’s both delightful and eye-catching. This recipe combines classic flavors with a perfect balance of sweetness and texture, making it a favorite for any occasion.

Five round sugar cookies with soft, crinkly edges are spread out on a white marbled surface. Each cookie is topped with a thick, smooth layer of bright pink frosting, slightly swirled in texture. One cookie in the center has a bite taken out of it, showing the soft, golden interior of the cookie contrasting with the creamy pink frosting on top. The cookies are evenly spaced and lie flat on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5½ cups all-purpose flour (660 grams)
½ teaspoon baking soda (3 grams)

½ teaspoon cream of tartar (2 grams)
1 teaspoon kosher salt (3 grams)

1 cup unsalted butter, softened (226 grams / 2 sticks)
¾ cup vegetable oil (150 grams)

1¾ cups granulated sugar, divided (350 grams)
¾ cup powdered sugar (85 grams)
2 tablespoons milk (28 grams)

2 large eggs (100 grams)
½ cup unsalted butter, room temperature (113 grams / 1 stick)
2 tablespoons sour cream, room temperature (28 grams)

4 cups powdered sugar (452 grams)
1 teaspoon kosher salt (3 grams)
1 teaspoon pure vanilla extract (4 grams)

3-4 tablespoons milk (43-57 grams, as needed)
Pink food coloring (red also works)

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.

Step 2: In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt until evenly combined.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the softened butter, vegetable oil, 1¼ cups of granulated sugar, and powdered sugar until well combined. Scrape down the bowl as needed to ensure even mixing.
Step 4: Add the milk and eggs to the butter mixture, mixing until fully incorporated. Scrape the bowl again if necessary.

Step 5: Gradually add the dry ingredients to the wet mixture and mix on medium-low speed just until combined.
Step 6: Pour the remaining ½ cup of granulated sugar into a small bowl.
Step 7: Using a large cookie scoop (about 3 tablespoons of dough), scoop and roll each cookie dough ball in the sugar. Place them on the prepared baking sheets about 3 inches apart.

Step 8: Lightly spray the bottom of a glass with nonstick spray. Press down on each dough ball until about ½ inch thick. It’s normal for the edges to crack.
Step 9: Bake the cookies for 8 to 10 minutes until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10: While the cookies are cooling, prepare the frosting. In a clean bowl fitted with the whisk attachment, beat the room temperature butter and sour cream until smooth and creamy.

Step 11: Add powdered sugar and salt to the frosting mixture and mix until combined.
Step 12: Pour in the milk and vanilla extract, mixing again. Add pink or red food coloring gradually until you reach your desired shade, usually a pale pink.
Step 13: Frost the cooled cookies using an offset spatula or butter knife. Serve and enjoy your Swig Sugar Cookies!

Tips & Variations

For a fun twist, try adding a hint of lemon zest to the dough for a fresh citrus flavor.
You can substitute vegetable oil with melted coconut oil for a subtle tropical note.
If you prefer a richer frosting, add a tablespoon of cream cheese to the mixture.

Use different food coloring shades to match holidays or special occasions.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them chilled and bring to room temperature before serving for the best texture. You can also freeze unfrosted cookies for up to 3 months; thaw completely before frosting.

How to Serve

The image shows several round sugar cookies arranged on a white marbled surface. Each cookie has one layer of light yellow baked dough with a slightly rough, crumbly texture. On top of each cookie is a thick, even layer of smooth pink frosting, spread in circular motions with visible soft swirls. In the top left corner, a knife with some pink frosting is placed on the surface. A gray cloth is partially visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature before scooping and baking.

Why do the cookie edges crack when pressing them?

The cracks are a signature look of Swig Sugar Cookies and indicate a tender texture inside. Don’t worry, they bake perfectly with a soft center and slightly crisp edges.