Peppermint Swig Sugar Cookies
Soft, buttery peppermint Swig sugar cookies with a creamy peppermint frosting. These festive peppermint sugar cookies are the perfect holiday treat for any cookie tray.
Ingredients
Cookies
- 1 cup unsalted butter
- 1 ¼ cups granulated sugar , plus more for pressing cookies
- ¾ cup powdered sugar
- ½ cup vegetable oil , or melted butter (slightly cooled)
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 5 ¼ cups (710 grams) all-purpose flour
- ¾ teaspoon fine sea salt (use 1/2 teaspoon if using salted butter)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¾ cup crushed peppermint bark , or Andes peppermint crunch
- ¼ cup crushed candy canes (or 3 candy canes)
Frosting
- ½ cup unsalted butter , softened
- 3 Tablespoons sour cream
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 4 cups powdered sugar
- crushed candy canes , for sprinkling on top
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 1 cup butter and 1 1/4 cup sugar and 3/4 cup powdered sugar for 1 to 2 minutes, or until pale and creamy. Mix in the 1/2 cup oil, 1/4 cup sour cream, 2 eggs, and 1 teaspoon vanilla for an additional minute.
- In a separate bowl, whisk together the 5 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tarter, and 3/4 teaspoon salt. Slowly mix into the sugar mixture just until combined, being careful not to over mix. Scrape down the sides as needed. Fold in 3/4 cup crushed peppermint bark and crushed candy canes.
- 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 1/2 cup butter, 3 Tablespoons sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon peppermint 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.
Nutrition
Serving: 1cookie, Calories: 391kcal, Carbohydrates: 61g, Protein: 5g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 85mg, Potassium: 68mg, Fiber: 1g, Sugar: 27g, Vitamin A: 326IU, Vitamin C: 0.03mg, Calcium: 15mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
