Swig cookies are a buttery sugar cookie glazed with a unique sour cream frosting that you will love to sink your teeth into.
Prep Time10 minutesmins
Cool Time9 minutesmins
Total Time19 minutesmins
Keyword: Swig Sugar Cookie Recipe
½teaspooncream of tartar
¼cupgranulated sugar,set aside in a shallow dish
red food coloring
Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
In a medium-sized 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 to 1½ minutes.
Add the 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 1½ 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, 2½ 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 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 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-sized 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.
Don’t melt the butter! It needs to be softened, but melted butter will ruin your cookies.
Make sure not to press the ball of dough too thin. Aim for about ¼-inch thick. If your cookies are too thin, they’ll end up crispy instead of soft. Nobody wants that!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.