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Swig Sugar Cookies Recipe

★★★★★

4.7 from 128 reviews
  • Author: Mariam
  • Total Time: 30 minutes
  • Yield: Approximately 24 cookies 1x

Description

Swig Sugar Cookies are soft, buttery, and irresistibly sweet treats coated in sparkling sugar and topped with smooth, creamy pink frosting. These classic cookies feature a perfect balance of tender crumb and a slight crackled edge, baked to perfection and finished with a delightful sour cream frosting tinted a pale pink. Ideal for festive occasions or everyday indulgence, these cookies promise a melt-in-your-mouth experience.

Ingredients

Scale

Dry 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)

Cookie Dough

  • 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)

Coating

  • Remaining ½ cup granulated sugar (about 100 grams)

Frosting

  • 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 or red food coloring (quantity as needed)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy clean-up. Set these aside while you prepare the dough.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. This ensures even distribution of the leavening agents and salt throughout the flour.
  3. Cream Wet Ingredients: Using a stand mixer fitted with the paddle attachment, cream the softened butter, vegetable oil, 1¼ cups of granulated sugar, and powdered sugar together. Scrape down the sides of the bowl as needed until the mixture is smooth and well combined.
  4. Add Milk and Eggs: Add the milk and eggs to the creamed mixture. Mix thoroughly until everything is combined, again scraping down the bowl to incorporate any ingredients from the sides.
  5. Incorporate Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture. Mix on medium-low speed until just combined to avoid overworking the dough, which could make cookies tough.
  6. Prepare Sugar Coating: Pour the remaining ½ cup (about 100 grams) of granulated sugar into a small bowl. This will be used to coat the cookie dough balls.
  7. Scoop and Roll: Use a large cookie scoop to portion out approximately 3 tablespoons of dough per cookie. Roll each scoop into a ball, then roll the balls in the granulated sugar bowl until evenly coated. Place the coated dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
  8. Press Cookies: Lightly spray the bottom of a glass with nonstick cooking spray. Press down gently on each cookie dough ball to flatten them to about ½ inch thickness. Do not worry if the edges crack – this is the desired texture for these cookies.
  9. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers are still slightly soft. The centers will continue to set as they cool, so do not overbake.
  10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
  11. Prepare Frosting: With a stand mixer fitted with the whisk attachment, beat the room temperature butter and sour cream together until the mixture is smooth and creamy, scraping down the bowl as needed.
  12. Add Powdered Sugar and Salt: Gradually add the powdered sugar and kosher salt to the butter mixture. Mix until completely combined and smooth.
  13. Add Milk, Vanilla, and Color: Pour in the milk and vanilla extract, mixing again for a creamy consistency. Add pink or red food coloring a few drops at a time until your desired pale pink hue is achieved.
  14. Frost Cookies: Once the cookies are completely cool, spread the frosting on top of each cookie using an offset spatula or butter knife. Serve immediately or store for later enjoyment.

Notes

  • Rolling cookies in sugar before baking creates a crackled, sweet crust that adds texture and sparkle.
  • Do not overbake; the cookies should be soft in the center when removed from oven as they firm up while cooling.
  • Use room temperature ingredients for smoother mixing and better texture.
  • Sour cream in the frosting adds a slight tang that balances the sweetness.
  • If dough seems too soft to handle, chill it for 15-20 minutes before scooping and rolling.
  • Adjust milk in frosting to reach desired spreading consistency.
  • Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Swig sugar cookies, soft sugar cookies, frosted sugar cookies, easy sugar cookies, homemade sugar cookies, tender sugar cookies

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Find it online: https://aromaofgrandma.com/swig-sugar-cookies-recipe/