Peppermint Sugar Cookies Recipe (Swig Copycat)

An image of peppermint swig sugar cookies stacked on top of each other.

5 from 1 vote

Peppermint Sugar Cookies Recipe (Swig Copycat)

Peppermint Swig Sugar Cookies are the perfect sugar cookie with a buttery texture, and the added crunch of peppermint chips, topped with a creamy frosting! Peppermint Sugar Cookies are among the best cookies for a Christmas cookie exchange, Christmas party, or simply as a treat during the holiday season!

Prep Time15

Cook Time15

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Nash

Ingredients

Cookies

1 ½ cups (300g) granulated sugar + extra for the outsides of the cookies
½ cup (115g) salted butter softened
½ cup vegetable oil
1 cup sour cream room temperature
2 teaspoons vanilla extract
4 ½ cups (635g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 (10-ounce) bag Andes Peppermint Crunch Baking Chips

Frosting

½ cup (115g) salted butter softened
2 tablespoons sour cream
4 cups (480g) powdered sugar
1 teaspoon vanilla extract
1-2 drops red food coloring
2-3 tablespoons milk, as needed
Optional sprinkles, crushed candy canes, or coarse sanding sugar, to decorate

Instructions

Cookies

Preheat oven to 350℉ (177℃). Line two baking sheets with parchment paper.
Beat sugar, butter, and oil, in a large mixing bowl for 2-3 minutes until creamy and light. Add sour cream and vanilla, then mix well to combine. Stop to scrape the bottom and sides of the bowl.
1 ½ cups (300g) granulated sugar, ½ cup (115g) salted butter, ½ cup vegetable oil, 1 cup sour cream, 2 teaspoons vanilla extract
Add flour, baking powder, salt, and Andes Peppermint Baking Chips, then mix on low speed just until combined, stopping to scrape the bottom and sides of the bowl.
4 ½ cups (635g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 (10-ounce) bag Andes Peppermint Crunch Baking Chips
Use a 2 1/2-inch cookie scoop to scoop balls of dough (about 3 to 4 tablespoons per cookie) onto the parchment-lined baking sheets or roll dough into golf-ball size mounds and space them a few inches apart.
Spray the bottom of a glass cup with cooking spray, then dip in about 1/4 cup of additional granulated sugar. Use the cup to press down on the top of each cookie, twisting as you do so, to flatten the cookies slightly. The twisting motion is what will give the cookies their jagged edges. Continue to dip the bottom of the cup in the sugar and repeat for each cookie, spraying the bottom of the cup with cooking spray as needed so the sugar sticks.
Bake for 12-15 minutes until the edges are just starting to brown slightly and the centers are set. Remove from the oven and cool completely. Chill until ready to frost.

Frosting

In another large bowl, beat the butter, sour cream, powdered sugar, vanilla, and food coloring until fluffy and light. Add as much milk as needed to get a nice frosting consistency, then frost the chilled cookies with as much frosting as you like. Leftover frosting can be frozen or stored in the fridge for 2 weeks.
½ cup (115g) salted butter, 2 tablespoons sour cream, 4 cups (480g) powdered sugar, 1 teaspoon vanilla extract, 1-2 drops red food coloring, 2-3 tablespoons milk,

Notes

Smaller cookies: As written this makes around 18 large cookies. You can use a smaller 2-inch cookie scoop (about 2 tablespoons of dough per cookie) to get around 26-28 smaller cookies instead. You may need to reduce the bake time by 1-2 minutes.
Store: Store cooled cookies in an airtight container, these cookies will stay fresh for up to a week at room temperature. If frosted, it's best to refrigerate them.
Freeze: Freeze baked cookies unfrosted, and frost when thawed. Store the cookies in a freezer-safe container, with parchment paper between each cookie to prevent them sticking together.
Frosting: Leftover frosting can be stored in the fridge for 2 weeks, or frozen for up to 3 months.

Recipe adapted from A Bountiful Kitchen.

Nutrition

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