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This easy to make recipe will satisfy your sugar cookie craving without the time normally tied up in chilling and rolling the dough. Swig sugar cookies are buttery, tasty, and glazed with a unique tangy frosting made with sour cream! This recipe is sure to make a delicious treat that everyone in the family will love.
We know this sugar cookie recipe is a little bit different than the traditional, so if you’re looking for a more classic sugar cookie recipe, try our No Spread Sugar Cookies or our Lemon Sugar Cookies!
MORE COOKIE RECIPES:
Twix Cookies | Cherry Cheesecake Cookies
ingredients for Swig Sugar Cookie
You will need:
COOKIES
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 cup butter flavored shortening
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 1/4 cup granulated sugar, set aside in a shallow dish
FROSTING
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 4 cups powdered sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Red food coloring
Substitutions and additions
CREAM OF TARTAR: You can use lemon juice to replace cream of tartar. For best results, use an equal amount of lemon juice for the cream of tartar the recipe calls for.
HEAVY CREAM: Combining milk and butter can be used as a heavy cream substitute. Mix 1/4 cup of melted butter and 3/4 cup of milk together to make 1 cup of heavy cream.
How to Make This Swig Sugar Cookie Recipe
STEP ONE: First, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
STEP TWO: In a medium-size mixing bowl whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
STEP THREE: Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter-flavored shortening for 1 to 1/2 minutes.
PRO TIP: Don’t melt the butter! It needs to be softened, but melted butter will ruin your cookies.
STEP FOUR: Add sugar and continue mixing on medium-high speed for 1 minute.
STEP FIVE: Lower the mixer speed to low and add the almond extract. Then the eggs 1 at a time, mixing well after each egg.
STEP SIX: Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
STEP SEVEN: Using a 1 1/2 tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
PRO TIP: Make sure to not press the cookies too thin. Aim for about 1/4 of an inch thick. If your cookies are too thin they’ll end up crispy instead of soft. Nobody wants that!
STEP EIGHT: Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2 1/2 inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
STEP NINE: Press down in the center of the dough ball until it is about 1/4 inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
STEP TEN: Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
STEP ELEVEN: In a medium-size mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
STEP TWELVE: Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
STEP THIRTEEN: Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
STEP FOURTEEN: Ice the cookies right before serving.
storage
IN THE FRIDGE: Store in an airtight container wrapped in parchment paper. They’ll be best for up to 7 days. These need to be refrigerated since there’s milk in the frosting.
IN THE FREEZER: Store in an airtight container wrapped in parchment paper so they don’t stick together. They’ll be best in the freezer for 2 to 4 weeks.
We know you’ll love these tasty sugar cookies. This might become your new go-to recipe since they’re quick and easy, and can be iced, or decorated anyway you wish for many special occasions
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Swig Sugar Cookie
Ingredients
COOKIE
- 5 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1 cup unsalted butter softened
- 1 cup butter flavored shortening
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 tsp almond extract
- 1/4 cup granulated sugar set aside in a shallow dish
FROSTING
- 1/2 cup unsalted butter softened
- 1/2 cup sour cream
- 4 cups powdered sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- red food coloring
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a medium-size mixing bowl whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
- Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter flavored shortening for 1 1/2 minutes.
- Add sugar and continue mixing on medium-high speed for 1 minute.
- Lower the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
- Keeping the mixer speed on low, add the almond extract and mix just until the flavoring is incorporated.
- Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
- Using a 1 1/2 tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
- Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2 1/2 inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
- Press down in the center of the dough ball until it is about 1/4 inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
- Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
- In a medium-size mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
- Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
- Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
- Ice the cookies right before serving.
These are so pretty and the flavor is fantastic!