I've never really liked sugar cookies all that much. I know, weird right? Everyone likes sugar cookies. Except me — maybe because I don't really like frosting on things? (I know, also weird, but what can you do?)
But I had never had a Swig sugar cookie before now. This copycat Swig sugar cookie recipe may just have converted me to someone that can enjoy sugar cookies. First of all — so easy. No chilling time, no rolling and cutting out the dough, no detailed frosting work required. In short, they're pretty much the easiest sugar cookies known to man.
Plus, they taste amazing. They're soft and chewy and perfect. And I even liked the frosting.
I don't really know who this is talking right now, because it can't be me.
This Swig sugar cookie recipe makes a huge batch of cookies, and the cookies themselves are really big. I got 34 cookies out of the recipe and they were each huge. Although that's not really a bad thing — you can be happy having just one that way!
Anyone else totally incapable of eating just one cookie? With normal cookies, I just don't think it can be done. Does anyone ever stop with just one? I think you always have two. Or at least I do. Maybe I just have no self-control? I should probably work on that.
Or just always make giant cookies! That way I'm good with one. I think that's my new game plan.
Swig sugar cookies. If you haven't, you definitely need to try them. If they could convince me to like sugar cookies, you're almost guaranteed to love them. Because you're probably normal and loved sugar cookies (and frosting!) to begin with!
Giant copycat Swig sugar cookie anyone? I think there might be one left.
Probably not though. I actually liked these sugar cookies.
Swig Sugar Cookies Recipe
For the Cookies:
- 1 cup unsalted butter
- 3/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 2 tablespoons water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
For the Frosting:
- 1/4 cup unsalted butter
- 6 tablespoons sour cream
- 1/2 teaspoon pure vanilla extract
- 4 cups powdered sugar
- 2-3 tablespoons milk
- 1-2 drops red food coloring, optional
Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.
Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over-bake them. Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
To make the frosting, cream together the butter, sour cream, and vanilla until well combined. Add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk to thin the frosting to your desired consistency. Add the food coloring, if using, and whip the frosting for one minute. Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.
Cuisinart Stainless Steel Mixing Bowls
Silpat Entremet Baking Pan
Le Creuset Revolution Spatula
Breville Hand Mixer
Adapted from Vintage Revivals.