This Swig cookie recipe is the best copycat version of their signature sugar cookies. A no chill, no roll, drop cookie resulting in a thick chewy cookie topped with a sweet layer of frosting. Bonus points for being able to eat them straight out of the freezer!
Prep Time: 30 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 40 minutesminutes
Servings: 30
Ingredients
Cookies
1cupunsalted butter
1 ¼cupsgranulated sugar, plus more for pressing cookies
¾cuppowdered sugar
½cupvegetable oil, or melted butter (slightly cooled)
Optional: Pinch salt, Heavy cream or milk, Red food coloring
Instructions
Cookies
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, mix the butter and sugars 1 to 2 minutes, or until pale and creamy. Mix in the oil, sour cream, eggs, vanilla, and almond extract for an additional minute.
In a separate bowl, whisk together the flour, baking soda, cream of tarter, and salt. Slowly mix into the sugar mixture just until combined, being careful not to over mix. Scrape down the sides as needed.
In a shallow dish, place about 1/3 cup granulated sugar. Using a large cookie scoop (or 3 Tablespoons), portion dough and roll into balls. Roll balls in the sugar and place onto the baking sheet about 3 inches apart. (I usually bake 6 per pan.) Using the bottom of a glass cup (about 2-inches on bottom), lightly press the dough balls about 1/4- to 1/2-inch thick.
Bake 8 to 10 minutes, or just when the cookies no longer look wet. You do not want the edges or bottom to turn golden or they'll be dry. I like to take them out early and let them sit on the pan about 5 minutes until they're firm enough to move to a cooling rack. Let cookies cool completely on wire rack.
Frosting
In a medium bowl, mix the butter, sour cream, and vanilla using an electric mixer until smooth. Mix in 2 cups powdered sugar until creamy. Add the remaining 2 cups powdered sugar. Add a Tablespoon or two of heavy cream or milk if it becomes too thick. Taste and add a pinch of salt. if needed. Add a couple drops red food coloring, if using.
Spread the frosting on top of the cookies. Swig serves their cookies cold. I prefer to store them in the freezer. See notes below.
Notes
Variations:
Soft butter. Having room temperature butter is key to this recipe. Just make sure you're not using melted butter, which may pose a problem.
Thick icing. If the icing is too thick, add 1-2 Tablespoons of heavy cream or milk.
Food coloring. Swap out any other food coloring choice depending on the occasion.
Flavoring. You can sub the almond extract for more vanilla or even lemon extract.
Freezer Instructions:Place the cookies onto one of the baking sheets and then place into the freezer for about 30 to 60 minutes. Once hard, you can stack in a covered container and freeze up to 3 months. When ready to eat, let thaw about 10 to 20 minutes at room temperature.