Swig Cookies

These copycat Swig cookies are buttery, tasty, and glazed with a unique tangy frosting made with sour cream. This soft sugar cookie recipe is sure to make a delicious treat that everyone in the family will love.

Swig Cookies Ingredients

Substitutions And Additions

CREAM OF TARTAR: You can use lemon juice to replace the 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 a quarter cup of melted butter and three-quarters of a cup of milk together to make one cup of heavy cream.

COLOR: If you prefer to make your creamy frosting a different color for these classic Swig cookies, add a few drops of food coloring, and you are all set.

SPRINKLES: Add festive sprinkles on top of these popular cookies to match a specific holiday.

ALMOND EXTRACT: To change up the flavor profile, try substituting almond extract with vanilla extract, orange extract, or lemon extract.

SOUR CREAM: Greek yogurt is a suitable alternative to sour cream in the frosting. It provides a similar tangy flavor and creamy consistency, making it an excellent choice for those who may not have sour cream on hand.

How To Make This Swig Cookies Recipe

Once you whip up the easy cookie dough for this recipe, you will bake the cookies and top them with the tangy frosting.

STEP ONE: First, preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

STEP TWO: In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and cream of tartar.

Set the bowl of dry ingredients aside.

STEP THREE: Using a stand mixer or handheld mixer and a large bowl, cream together the butter and butter-flavored shortening on medium-high speed for 1 to 1½ minutes.

STEP FOUR: Add the sugar and continue mixing on medium-high speed for one minute.

STEP FIVE: Lower the mixer speed to low and add the almond extract. Then add the eggs one at a time, mixing well after each egg.

STEP SIX: Keeping the mixer speed on low, slowly add the flour mixture one cup at a time. Mix just until all ingredients are well combined.

STEP SEVEN: Using a 1½ tablespoon-sized cookie scoop, scoop out the cookie dough.

Roll the dough into a ball. Space the dough balls three inches apart.

STEP EIGHT: Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.

STEP NINE: Press down in the center of your dough ball until it is about ¼-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 three inches in diameter.

STEP TEN: Bake the cookies for eight to ten minutes until the edges of the cookies are golden brown.

Allow the cookies to cool completely before frosting.

STEP ELEVEN: In a medium-sized mixing bowl, using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about one 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 five to six drops of the red food coloring.

This is just enough to make the frosting a delicate pink.

STEP FOURTEEN: Ice the cookies with the pink frosting right before serving.

How To Serve

These buttery cookies make the best afternoon or evening snack. Enjoy them with a cold, refreshing glass of iced tea or a warm mug of homemade hot chocolate to wash them down.

Get creative by making cookie sandwiches! Spread a layer of frosting between two cookies for a heavenly dessert.

Turn these cookies into ice cream sandwich stars by sandwiching a scoop of your favorite ice cream between two cookies.

We know this sugar cookie recipe is a little bit different than the traditional, so if you’re looking for classic sugar cookie recipes, try our no spread sugar cookies or our lemon sugar cookies.

Storage

Whether you’ve baked extra batches or want to savor these cookies over a few days, here’s your guide to ensuring they stay delightful.

MAKE AHEAD: You can prepare the cookie dough in advance and refrigerate it for up to two to three days.

Simply shape the dough into individual cookie balls, place them on a baking sheet, and chill in the fridge.

When you’re ready to bake, remove the cookie dough balls from the fridge, let them sit at room temperature for about 10-15 minutes to soften slightly, then roll them in sugar and bake as usual.

IN THE FRIDGE: Store this unique sugar cookie recipe in an airtight container wrapped in parchment paper.

They’ll be best for up to seven days. They need to be refrigerated since there’s milk in the frosting.

IN THE FREEZER: Store these amazing cookies in an airtight container wrapped in parchment paper so they don’t stick together.

They’ll keep in the freezer for two to four weeks.

Why We Love This Recipe

There are plenty of reasons to love this cookie recipe.

IRRESISTIBLE SOFTNESS: These cookies boast a perfectly soft and tender texture that practically melts in your mouth.

BUTTERY BLISS: With a rich and buttery flavor, these cookies have a delightful richness that perfectly balances their sweetness.

SIGNATURE TANG: The addition of cream of tartar gives these cookies a subtle tang that sets them apart from traditional sugar cookies.

We know you’ll love these tasty Swig cookies. This might become your new go-to recipe since they’re quick and easy and can be iced or decorated any way you wish for many special occasions

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