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5 from 8 votes

Swig Cookies

A sweet cross between Sugar Cookies and Short Bread Cookies, this is such a moist and dense Copycat Swig Cookies recipe that needs no chill time! Also these are no roll Sugar Cookies.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Servings: 14 Cookies
Calories: 285kcal
Author: Neha

Equipment

  • Hand/stand Mixer
  • 2 Baking Trays
  • Silicon Mat/Parchment Paper

Ingredients

  • ½ Cup Butter (softened to room temperature)
  • 6 Tbsp Flavorless Oil
  • ¾ Cup Sugar
  • ½ Cup Confectioners' sugar
  • 1 Tbsp Milk
  • 1 large Egg (at room temperature)
  • ¼ tsp Cream of Tartar
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 2 ¾ Cups All Purpose Flour
  • A plate with some granulated sugar on it (for pressing cookies)

Sugar Cookie Frosting:

  • ½ Cup Butter (softened to room temperature)
  • 2 Tbsp Sour Cream
  • 4 Cups Confectioners' sugar
  • 2 tsp Pure Vanilla Extract
  • few drops Pink food Coloring
  • ½-1 Tbsp Milk (to get desired consistency)
  • ½ Cup Sprinkles of choice (optional)

Instructions

  • In a mixing bowl, beat together butter, both sugars and milk for good 2-3 minutes using a stand mixer or hand mixer. Add and mix in oil well in 2-3 increments.
  • Next add and beat in one egg. Now for the dry ingredients, combine flour, salt, baking soda and cream of tartar well using a balloon whisk in a separate bowl. Add flour mixture to butter mixture and form the dough. Do not overmix here.
  • Using a large cookie scoop, scoop cookie dough and form 12-14 balls out of it. Line 2 baking trays with silicon mat or parchment paper and preheat t=your oven to 350 deg F.
  • Spray the bottom of a glass/measuring cup with cooking spray. Then dip it into sugar plate and coat with a thin layer of sugar. Press each ball down on the lined baking tray slightly. Do not smash them too thin because soft and thick cookies are what we are going for!
  • Bake them for 8-10 minutes, allow to cool on tray for 3-4 minutes and cool them on wire racks completely before frosting.

For Frosting:

  • Add and beat butter, sour cream, sugar and vanilla together until well combined and looks creamy. Add and mix in food coloring (if adding). Add milk as required to adjust the consistency of the frosting! Frost on cooled cookies.

Notes

Storage Information:

  • The cookies will stay fresh for about 3-4 days at room temp covered tightly.
  • Both baked cookies and unbaked cookie dough balls can be frozen. Thaw baked cookies on the counter top overnight before serving. No need to thaw unbaked cookie dough balls. Just bake them for an extra minute.
To make small Cookies:
Scoop using a 1 inch cookie scoop. You will get 24-26 cookies that way. These cookies will be ready in around 8 minutes.
Tips to make Soft Sugar Cookies:
  • Don't ever melt your butter while making the dough. Just keep it at room temperature. Your finger should leave a dent in the stick but it should not be greasy!
  • Don't skimp on the beating time of . Beating ensures your cookies get the right consistency every single time.
  • Don't overwork the dough after adding in the dry ingredients. Just mix till the streaks of flour disappear.

Nutrition

Serving: 1Cookie | Calories: 285kcal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Sodium: 128mg | Sugar: 43g